Ree Drummond's Teriyaki Chicken Sheet Pan

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Preheat the oven to 400 degrees Fahrenheit.

Line a rimmed baking sheet with foil.

Toss the tri-colored mini peppers, broccoli florets, red onion chunks, asparagus pieces, and green onion pieces onto the baking sheet.

Coat the veggies with 3/4 cup of teriyaki sauce and toss to coat them evenly.

Place the chicken thighs evenly spaced on top of the veggies.

In a clean bowl, take about 1/3 cup of teriyaki sauce and use a basting brush to coat the chicken thighs with the sauce.

Put the baking sheet in the oven and bake for 15 minutes.

After 15 minutes, check the internal temperature of the chicken; it should be 160 degrees Fahrenheit.

Baste the chicken again with another 1/3 cup of teriyaki sauce before broiling.

Broil the dish for 3 to 4 minutes until the sauce gets bubbly and caramelized, keeping an eye on it to prevent burning.

Once broiling is done, sprinkle cilantro leaves, lime zest, and sesame seeds over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens