This Hoisin Sriracha Sheet-Pan Chicken is a delicious and easy-to-make meal with a balance of sweet, savory, and spicy flavors. The chicken thighs are baked alongside sweet potatoes, cauliflower, and red peppers, all coated in a tangy hoisin and Sriracha sauce. It’s a one-pan wonder that’s perfect for a busy weeknight dinner or meal prep.

Why You’ll Love This Recipe

This recipe is not only simple but packed with bold flavors. The combination of hoisin sauce, Sriracha, and sesame oil creates a sweet and spicy glaze that perfectly complements the chicken and vegetables. Using just one pan for cooking makes clean-up a breeze, and the variety of textures—from the crispy chicken skin to the roasted sweet potatoes and cauliflower—makes every bite satisfying. Plus, it’s a complete meal with protein, veggies, and a bit of sweetness.

Ingredients

1/3 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
2 tablespoons maple syrup
2 tablespoons Sriracha chili sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
4 bone-in chicken thighs (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium sweet potato, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
4 cups fresh cauliflowerets
1 medium sweet red pepper, cut into 3/4-inch pieces
Sesame seeds, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F.
In a medium bowl, whisk together hoisin sauce, soy sauce, maple syrup, Sriracha, rice vinegar, sesame oil, garlic, and ginger. Set aside.
Sprinkle both sides of the chicken thighs with salt and pepper. Place the chicken and sweet potato cubes in a single layer on a foil-lined 15x10x1-inch baking pan.
Drizzle the chicken and sweet potatoes with 1 tablespoon of olive oil and one-third of the hoisin mixture. Toss to coat.
Bake for 15 minutes, then turn the chicken and potatoes. Add the cauliflower and red pepper to the pan.
Drizzle with another third of the hoisin mixture and the remaining olive oil. Bake until the chicken’s internal temperature reaches 170°F-175°F, about 25 minutes more.
Drizzle the remaining hoisin mixture over the chicken and vegetables. Optionally, sprinkle with sesame seeds before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Chicken Breasts: For a lighter version, swap the bone-in chicken thighs for skinless, boneless chicken breasts. Adjust the cooking time as chicken breasts cook faster.
Vegetarian Option: Skip the chicken and add tofu or tempeh for a plant-based meal.
Spice Level: Increase or decrease the amount of Sriracha sauce based on your preferred spice level.
Sweet Potatoes: You can substitute the sweet potatoes with butternut squash for a slightly different flavor profile.
Add more veggies: Consider adding other vegetables like broccoli, carrots, or zucchini to customize the dish.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for about 10-15 minutes or in the microwave for 2-3 minutes, stirring halfway through to ensure even heating.

FAQs

1. Can I use boneless chicken thighs for this recipe?

Yes, you can substitute boneless chicken thighs, but make sure to adjust the cooking time as they will cook faster than bone-in thighs.

2. How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 170°F-175°F. Use a meat thermometer to ensure it’s cooked through.

3. Can I make this recipe ahead of time?

Yes, you can prep the chicken and vegetables in advance and store them in the refrigerator until you’re ready to bake.

4. What can I use instead of Sriracha?

If you don’t have Sriracha, you can substitute it with another chili sauce or hot sauce of your choice, adjusting the amount to your desired spice level.

5. Can I use frozen vegetables?

While fresh vegetables are recommended for the best texture, you can use frozen vegetables in a pinch. Just be sure to adjust the cooking time as frozen veggies may cook faster.

6. How do I make the dish more savory?

If you prefer a more savory flavor, you can add more soy sauce or a dash of fish sauce to the hoisin sauce mixture for added umami.

7. Can I make this recipe without the hoisin sauce?

Hoisin sauce gives the recipe its signature flavor, but if you’re unable to find it, you can substitute with a mix of barbecue sauce and soy sauce for a similar taste.

8. How do I avoid overcooking the chicken?

To avoid overcooking, use a meat thermometer to check the internal temperature of the chicken. Once it reaches 170°F-175°F, remove it from the oven.

9. Is this recipe gluten-free?

If you use a gluten-free soy sauce (tamari), this recipe can be made gluten-free.

10. Can I double this recipe?

Yes, you can double the recipe, but make sure your pan is large enough to accommodate the extra ingredients. You may need to adjust the baking time if you use a larger quantity.

Conclusion

This Hoisin Sriracha Sheet-Pan Chicken is a flavorful, easy-to-make meal that’s perfect for busy nights when you need a satisfying dinner with minimal clean-up. The combination of sweet, savory, and spicy flavors will please the whole family, and with the ability to modify ingredients and add your favorite vegetables, you can make it your own. Enjoy this healthy and delicious dish!