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An easy weeknight dinner with big flavors, you’re going to fall head over heels for this Sheet Pan Ginger-Orange Chicken with Brussels Sprouts.
I was a little hesitant the first time I made this dish because I never trust a sheet pan dinner to really carry out the flavor I intended, but this one shocked me with how delicious it was. The umami-rich sauce does a lot of the heavy lifting, thanks to a combination of orange, honey, fresh ginger, soy sauce, and sriracha. It’s tossed with the chicken and sprouts and then everything is roasted together in the oven for just about 30 minutes.
I like to serve it over a bed of pre-cooked rice (you can use white or brown!), which does such a good job of absorbing some of the extra sauce so you get pops of spice and sweetness in every bite.
Ingredients
- Boneless, Skinless Chicken Thighs
- Avocado Oil
- Toasted Sesame Oil
- Tamari
- Sriracha
- Honey
- Garlic Cloves
- Fresh Ginger
- Navel Orange
- Chinese Five-Spice Powder
- Brussels Sprouts
- Kosher Salt
- Freshly Ground Black Pepper
- Toasted Sesame Seeds
- Green Onion
- Steamed White or Brown Rice
Step-by-Step:
step one: preheat the oven
Arrange the oven rack in the top third of the oven and preheat to 425°F.
step two: prep the chicken
Place the chicken thighs on a large sheet pan. Add the avocado oil, sesame oil, tamari, sriracha, honey, garlic, ginger, orange zest, orange juice, and five-spice powder. Using your hands, massage the sauce into the chicken so it’s well coated, about 2 minutes.
step three: add the brussels sprouts
Add the Brussels sprouts to the same pan, season with salt and pepper, and toss everything together until the sprouts are evenly coated in the sauce. Arrange the chicken and sprouts in a single layer, making sure the chicken isn’t resting on top of the sprouts.
step four: cook the chicken and sprouts
Bake for 25 to 30 minutes, flipping the Brussels sprouts halfway through, until the chicken is golden brown and the internal temperature reaches 165°F, and the sprouts are tender and caramelized around the edges.
step five: let the chicken rest
Remove from the oven and let rest for 5 minutes until the juices settle. Spoon the pan juices over the chicken. Garnish with sliced green onions and sesame seeds.
step six: serve and enjoy
To serve, spoon the cooked rice into a shallow bowl. Arrange the chicken and Brussels sprouts over the rice and spoon the pan juices all over. Finish with a little more sriracha, if desired, and enjoy!
Recipe FAQs:
This is a fantastic ground spice blend made with star anise, Sichuan peppercorns, fennel seeds, cinnamon, and cloves. It’s widely used through Chinese cooking and adds so much flavor to this dish.
I haven’t tested this recipe with anything other than chicken thighs BUT I do think the flavors would be so great with salmon or pork chops. That said, you may need to adjust the cook time accordingly.
Yes! Soy sauce works great (just note that it won’t be gluten-free). You can also use coconut aminos, but just note that the flavor will be a little bit different.
The next time you’re looking for an easy weeknight dinner recipe, I hope you’ll try this Sheet Pan Ginger-Orange Chicken with Brussels Sprouts. Leave me a comment below and let me know your thoughts!!
want more easy chicken dinner recipes? try these!
Seared Chicken Thighs with Garlic-Ginger Broth and Rice
One-Pan Sesame Chicken and Rice
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 3 tablespoons avocado oil
- 2 teaspoons toasted sesame oil
- 1/3 cup tamari
- 2 tablespoons sriracha, plus more for serving
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1-inch knob fresh ginger, peeled and cut into thin matchsticks
- Zest of 1/2 navel orange
- Juice of 1 navel orange
- 1 teaspoon Chinese five-spice powder
- 1 pound Brussels sprouts, trimmed and halved
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons toasted sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
- steamed white or brown rice, optional, for serving
Instructions
- Arrange the oven rack in the top third of the oven and preheat to 425°F.
- Place the chicken thighs on a large sheet pan. Add the avocado oil, sesame oil, tamari, sriracha, honey, garlic, ginger, orange zest, orange juice, and five-spice powder. Using your hands, massage the sauce into the chicken so it’s well coated, about 2 minutes.
- Add the Brussels sprouts to the same pan, season with salt and pepper, and toss everything together until the sprouts are evenly coated in the sauce. Arrange the chicken and sprouts in a single layer, making sure the chicken isn’t resting on top of the sprouts.
- Bake for 25 to 30 minutes, flipping the Brussels sprouts halfway through, until the chicken is golden brown and the internal temperature reaches 165°F, and the sprouts are tender and caramelized around the edges.
- Remove from the oven and let rest for 5 minutes until the juices settle. Spoon the pan juices over the chicken. Garnish with sliced green onions and sesame seeds.
- To serve, spoon the cooked rice into a shallow bowl. Arrange the chicken and Brussels sprouts over the rice and spoon the pan juices all over. Finish with a little more sriracha, if desired, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
As always …so flavorful and so easy!
This is fabulous! Think you can prep in morning and leave in fridge, then cook later or will Brussel sprouts get soggy??
I would prep and just have the chicken with the marinade/sauce. Then throw on the sheet pan and toss those brussels in and spread!
This is such a good recipe! It’s great for weeknights and is super easy! I’ve made it twice now.
Can I substitute broccoli for the brussel sprouts?