One Sheet Pan Honey Soy Chicken with Bok Choi

One Sheet Pan Honey Soy Chicken Thighs with Baby Bok Choi is an easy, gluten-free, low carb meal, ideal for busy weekdays. These Asian chicken thighs are tender, juicy, and finger-licking good! 

Interested in prep meal ideas? Well, I have many, including this mess-free, low carb One Sheet Pan Honey Soy Chicken Thighs.

I ain't kidding! In less than 40 minutes, you can make and serve this Honey Mustard Chicken with Bok Choi.

Something that will make your family happy, but without stretching their waistlines.

For instance, you can serve it by itself -- or over noodles, rice, or riced cauliflower.

According to my husband and kids, these Asian chicken thighs also made their list of favorite meals.

So yep, it is a must-make-again-soon keeper. 

Another plus for me is the fact that I don't have very much to clean up after dinner. 

Further, if you want, you can divide everything into containers and refrigerate (or freeze for later) to have it ready to heat and serve during the week. 

Well, enjoy the time saved, as well as the lack of a big mess in the kitchen.

Make it soon and enjoy all the perks. 

HOW TO MAKE ONE SHEET PAN HONEY SOY CHICKEN

Preheat oven to 425 F. Either spray a large sheet pan with No Stick Cooking Spray, or line pan with aluminum foil. 

Season chicken thighs with salt and pepper and divide thighs into two Ziploc or plastic bags; reserve. 

In a small bowl, whisk together honey, soy sauce, oil, rice vinegar, ginger powder, and minced garlic until homogeneous. 

Reserve ⅓ of the mixture to use later.

Then, divide the remaining ⅔ between the two plastic bags, close bags, and shake enough so that thighs are covered with the mixture. 

Let marinade for 15-30 minutes at room temp, or overnight in the refrigerator.

Remove thighs from the bags and arrange them onto sheet pan, along with lemon slices. 

Pour about ½ cup water into the sheet pan, distributing all over. This will help prevent chicken from drying out. 

Bake for about 25 minutes.

Meanwhile, brush reserved honey soy mixture over baby bok choi, and season them with salt and pepper. 

Remove sheet pan from oven after those 25 minutes and arrange bok choi in a single layer between the chicken thighs. Bake for an additional 8-10 minutes.

Although not necessary, if desired place sheet pan under broiler to brown chicken skin for about 2 minutes. Watch it carefully!

Top this Asian chicken and bok choi with remaining reserved honey soy mixture, green onions, and sesame seeds. Serve hot and enjoy! 

Honey Soy Marinade or Sauce 

Although you can use the honey soy mixture/sauce solely for brushing the chicken several times before, during, and after cooking...

... it actually adds more flavor to the chicken when it's used as a marinade.

If you would like to skip the marinading process, make sure to reduce the volume of the honey soy mixture to half by boiling it in a saucepan.

This will concentrate the flavor while thickening the mixture.

It will help  the mixture to stick better to the chicken when brushing. 

Can You Cook Chicken in its Marinade? 

Although it is possible, I prefer not to.

The reason why it is because the marinade will reduce in volume during that cooking time in the oven and may burn (or become very thick) on the sheet pan. 

But if  you don't mind taking the risk, go for it!

Just make sure to line the sheet pan with heavy aluminum foil to avoid burning the pan. 

OTHER CHICKEN RECIPES TO TRY

• One Pan Honey Mustard Chicken
• One Skillet Roast Chicken Adobo
• Slow Cooker Chicken Satay Curry
• One Pot Chicken Quesadilla Pasta
• Low Carb Coconut Chicken Curry 
• Turmeric Lime Chicken
• Low Fodmap Chicken Fajitas
• Lemon Chicken Tajine with Olives
• Roast Brined Chicken
• Keto Cauliflower Mac and Cheese with Chicken Thighs
• Pollo Guisado Recipe

 

 

PIN & ENJOY!