Sheet Pan Teriyaki Chicken
"Sticky, caramelized chicken thighs and roasted broccoli on one pan, served over jasmine rice. Your sheet pan is about to become your favorite Costco employee."
The Game Plan
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Start your rice according to package directions — you want it ready when the chicken comes out.
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Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup. Trust us, future you will be grateful.
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Make the teriyaki glaze: whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
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Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper. Place them on one half of the sheet pan. Pour about half the teriyaki glaze over the chicken and flip to coat both sides.
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Roast the chicken alone for 10 minutes to give it a head start.
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While the chicken roasts, toss the frozen broccoli florets with a drizzle of sesame oil and a pinch of salt. No need to thaw — straight from the freezer is fine.
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Pull the pan out, scatter the broccoli on the other half, and return to the oven for 12-15 minutes until the chicken hits 165°F and the broccoli is tender with crispy edges.
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While everything roasts, make the finishing glaze: mix cornstarch and water in a small saucepan, add the remaining teriyaki sauce, and heat over medium until it thickens into a glossy, spoonable glaze — about 2 minutes.
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Pull the pan, brush or spoon the thickened glaze over the chicken and broccoli. Sprinkle with sesame seeds and sliced green onions.
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Serve over jasmine rice with any extra glaze drizzled on top. This is the part where everyone asks what restaurant you ordered from.
