Korean Gochujang Chicken and Summer Vegetables Sheet Pan
This advanced recipe merges the bold flavors of Korean gochujang with the convenience of a sheet pan meal. Perfect for summer gatherings, this vibrant dish features a medley of fresh vegetables and tender chicken thighs, all roasted to perfection. Serve as a hearty meal that's both healthy and satisfying.
Ingredients
- 1 1/2 pounds boneless chicken thighs, trimmed
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons coconut aminos
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds, toasted
- 1 large red bell pepper, sliced into strips
- 1 medium zucchini, sliced into rounds
- 1 cup sugar snap peas, trimmed
- 1/4 cup fresh cilantro leaves, roughly chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- In a medium bowl, combine gochujang, coconut aminos, sesame oil, garlic, ginger, rice vinegar, and sesame seeds. Mix well to form a marinade.
- Place the chicken thighs in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage to ensure even coating. Marinate in the refrigerator for at least 30 minutes, up to overnight for best flavor.
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Arrange the marinated chicken and any remaining marinade on one half of the prepared sheet pan. Place the red bell pepper, zucchini, and sugar snap peas on the other half. Drizzle the vegetables with a little more sesame oil, if desired, and season with salt and pepper.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the vegetables halfway through cooking time for even roasting.
- Transfer the cooked chicken and vegetables to a serving platter. Garnish with fresh cilantro leaves before serving.