Sheet Pan Asian Chicken Thighs with Broccoli

Steps

1. Pat the chicken thighs dry.
2. Season one side of the chicken with salt and pepper. Season the other side with low sodium soy sauce and pepper.
3. In a bowl, whisk together 1/4 cup brown sugar, 1/4 cup soy sauce, 1 Tbsp apple cider vinegar, 2 Tbsp lime juice, 2 tsp minced garlic, 1 Tbsp hoisin sauce, 2 Tbsp toasted sesame oil, and 1/2 tsp ginger paste. Add a few drops of Cholula hot sauce if desired.
4. Add the chicken thighs to the marinade, ensuring all sides are coated.
5. Cover the marinated chicken with plastic wrap and set aside for about 20 minutes.
6. Preheat oven to 425°F.
7. Line a deep sheet pan with foil, then top it with parchment paper.
8. Once the oven is preheated, place the hot sheet pan inside. Remove the chicken from the marinade and place it on the prepared pan skin-side down.
9. Place the marinated chicken back into the oven for 25 minutes.
10. While the chicken bakes, prepare the sauce: Place a small saucepan on medium-high heat with the remaining marinade. Cook for 2 to 3 minutes, then reduce heat to low and simmer for about 5 minutes until it thickens.
11. Prepare the broccoli: In a bowl, drizzle 1 Tbsp of toasted sesame oil over the fresh broccoli florets. Season with salt and pepper, stirring until well coated. Add red pepper flakes if desired.
12. Cook the rice: Combine 1 cup water and 2 cups chicken broth in a medium saucepan over high heat. Bring to a boil, then add 1 1/2 cups long white grain rice and 1 Tbsp butter. Reduce heat to low, cover with a lid, and cook for 20 minutes.
13. After the first 25 minutes of baking, remove the chicken from the oven and place it on the stovetop. Flip the chicken over.
14. Pour the thickened marinade sauce over the cooked chicken pieces, ensuring they are well coated.
15. Place the seasoned broccoli in a single layer on the sheet pan next to the sauced chicken, filling any available space.
16. Return the sheet pan with the chicken and broccoli back into the oven for another 20 minutes.