Best 3 Asian Barbecued Chicken With Vegetables Sheet Pan Dinner Recipes

Indulge in a vibrant and flavorful culinary journey with our Asian-Barbecued Chicken with Vegetables Sheet-Pan Dinner. This delectable dish combines the tantalizing taste of barbecued chicken with a medley of crisp vegetables, all roasted to perfection on a single sheet pan. The aromatic marinade, infused with soy sauce, honey, and Asian spices, seeps into every succulent bite of chicken, while the vegetables caramelize beautifully, creating a medley of textures and flavors. This recipe is not only a symphony of taste but also a testament to the convenience of one-pan cooking, making it a perfect weeknight meal or a delightful addition to your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Sheet Pan Teriyaki Chicken and Vegetables image

Sheet Pan Teriyaki Chicken is an easy one pan meal made with tender chicken, crispy veggies with the most flavorful sweet and tangy Asian sauce.

Provided by Kelly Kwok

Time 40m

Number Of Ingredients 15

Ingredients

1 cup low sodium soy sauce
4-5 tablespoons honey (depending on how sweet you like it)
3 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves (minced)
3/4 teaspoon grated ginger
1 tablespoon cornstarch
1/4 cup water
Salt and black pepper (to taste)
3 boneless skinless chicken breasts (cut in half lengthwise (about 1 1/2 pounds))
3 cups broccoli florets (about 2 bunches)
1 cup sliced carrots
Additional vegetables (optional)
1/4 cup edamame beans (1/4 cup pineapple chunks)
Green onions and sesame seeds for garnish

Steps:

In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Sheet Pan Chicken Teriyaki and Vegetables image

A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.

Provided by Kelly Senyei

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

Steps:

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

Tips:

Mise en Place: Chop and measure all of your ingredients before you start cooking. This will help you stay organized and ensure that you don't miss anything.
Marinate the Chicken: The marinade is what gives the chicken its flavor, so don't skip this step. You can marinate the chicken for as little as 30 minutes or up to overnight.
Cook the Chicken to the Correct Temperature: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature.
Don't Overcook the Vegetables: The vegetables should be cooked until they are tender-crisp. If you overcook them, they will become mushy.
Serve Immediately: This dish is best served immediately after it is cooked. The chicken and vegetables will be at their best when they are hot and fresh.

Conclusion:

This Asian-barbecued chicken with vegetables sheet-pan dinner is a quick and easy way to get a delicious and healthy meal on the table. The chicken is marinated in a flavorful sauce and then roasted with vegetables until it is cooked through. The vegetables add color, flavor, and nutrients to the dish. This dish is perfect for a weeknight meal or a casual weekend dinner. It is also a great option for meal prep, as it can be reheated and enjoyed throughout the week.