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Sheet Pan Honey Butter Chicken with Broccoli

Hello! Welcome to Sunday Supper on Djalali Cooks. Today’s recipe is a modified version of Honey Butter Chicken Skewers by Ann Taylor Pittman. It’s featured in a “Korean Meets Souther Barbecue” spread in a recent publication of Southern Living Magazine. It’s been pretty rainy here in Athens lately, so I have modified this recipe to be an easy sheet pan dinner. Let’s get right to this Korean-inspired recipe: Sheet Pan Honey Butter Chicken with Broccoli.

Sheet Pan Honey Butter Chicken with Broccoli

Honey Butter Sauce

First we start with a simple sauce of honey, butter, rice vinegar, soy sauce, garlic and salt. Over medium heat, melt the butter and add the garlic. Cook stirring occasionally for about 2 minutes. Preheat the oven to 400 degrees.

Honey Butter sauce ingredients

Then add the honey, soy sauce and rice vinegar. Reduce the heat to medium-low and bring to a boil, let simmer, while stirring occasionally for about 3 minutes until the sauce thickens slightly. Remove from heat and set aside.

Just as I would if I were going to skewer the chicken thighs, I cut the chicken thighs into into 2-inch cubes. The original recipe calls for 3 pounds of chicken thighs, but I have about 1.5 pounds. Place the chicken pieces in a medium sized bowl. Pour 2 tablespoons of soy sauce on the chicken pieces and stir to coat the chicken in soy sauce. Set aside.

Since this is a sheet pan dinner, I am adding broccoli. Carrots or cauliflower would be good choices too. Additionally, I have one red onion, cut into thin wedges. I will serve steamed rice alongside this Sheet Pan Honey Butter Chicken with Broccoli. So I got that going before I assembled the sheet pan dinner.

Assembling the Sheet Pan Dinner

Pour all but 1/3 cup (or so) of the honey butter sauce on the chicken pieces. Set the 1/3 cup of sauce aside for now. Toss the chicken pieces in the sauce to coat and set aside.

Spread the broccoli florets and the onion pieces evenly over the sheet pan. Drizzle with a little Sesame oil and sprinkle with a couple pinches of Kosher salt.

Drizzle the reserved 1/3 cup of honey butter sauce over the broccoli and the onions. Then place the chicken pieces on top of the veggies.

Place the sheet pan on the center rack in the preheated oven and bake for 20 minutes. in the meanwhile, let’s make a Kimchi slaw.

Kimchi-Sesame Slaw

This recipe is also by Ann Taylor Pittman, from the same feature in Southern Living. We really love kimchi, but if you’re nervous about trying it, this recipe is a great introduction to it.

kimchi slaw ingredients

Thinly slice half of a red onion and rinse the slices in cold water for several seconds, then pat the slices dry. In a large mixing bowl, whisk together mayonnaise, lime juice, sesame oil, grated ginger, brown sugar, salt and pepper. Add the onion slices and 8 cups of thinly sliced Napa cabbage. Then add the 1/2 cup of chopped kimchi.

Mix the slaw with your hands to ensure the dressing evenly coats all of the cabbage and the chopped kimchi is fully mixed in. Add the chopped cilantro and give it another good mix.

Sheet Pan Honey Butter Chicken with Broccoli

By now the sheet pan dinner should be ready. When it comes out of the oven, use a large spatula to stir everything together with the caramelized sauce.

Serve over rice and with a side of the kimchi slaw.

Sheet Pan Honey Butter Chicken with Broccoli with kimchi slaw

This sheet pan dinner reminds me of a stir fry in a lot of ways, it has a sweet and savory flavor, similar to teriyaki chicken. Even though I didn’t grill this dish, the chicken pieces developed beautiful caramelization and color. The broccoli also developed good color; it is tender, yet it retained its crunch. The kimchi slaw is so flavorful and refreshing; it’s definitely my new go-to slaw!

Thank you all for joining me today for Sunday Supper! Looking for another sheet pan dinner for Sunday Supper? Try Sheet Pan Tandoori Chicken – it’s fantastic! Remember, there’s still time to send me your images of any Djalali Cooks recipe you create at home for a Reader’s Favorites post to come in October. Email your images to me at kelly@djalalicooks.com, or DM your picture to my Instagram account.

Sheet Pan Honey Butter Chicken with Broccoli with kimchi slaw

Sheet Pan Honey Butter Chicken with Broccoli

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Dinner, Main Course Korean-Inspired
By Adapted from Ann Taylor Pittman Serves: 2-4
Prep Time: 30 Minutes Cooking Time: 20 Minutes Total Time: ~50 Minutes

Honey Butter Chicken is sweet and savory; as a sheet pan dinner this recipe is simple and quick. Serve with a kimchi slaw for a Korean-inspired supper.

Ingredients

  • Honey Butter Sauce
  • 1/2 cup Unsalted Butter
  • 2 Large Garlic Cloves, pressed or grated
  • 1/3 cup Honey
  • 1 tsp. Kosher Salt
  • 1 tsp. Rice Vinegar
  • 2 tbsp. Soy Sauce
  • Sheet Pan Honey Butter Chicken
  • 1.5 lbs. Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
  • 2 tbsp. Soy Sauce
  • 1 Red Onion, sliced into thin wedges
  • 1 Head of Broccoli, cut into florets
  • Drizzle of Toasted Sesame Oil
  • 2 Pinches Kosher Salt
  • Kimchi Slaw
  • 1/2 Red Onion, thinly sliced
  • 3 tbsp. Mayonnaise
  • 2 tbsp. Fresh Lime Juice
  • 2 tbsp. Toasted Sesame Oil
  • 1 tbsp. Packed Light Brown Sugar
  • 1 tsp. Grated Fresh Ginger
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 9 cups Thinly Sliced Napa Cabbage
  • 1/2 cup Chopped Kimchi
  • 1/3 cup Chopped Cilantro

Instructions

1

Preheat oven to 400 degrees.

Honey Butter Sauce

2

Over medium heat, melt the butter and add the garlic. Cook stirring occasionally for about 2 minutes.

3

Add the honey, soy sauce and rice vinegar. Reduce the heat to medium-low and bring to a boil, let simmer, while stirring occasionally for about 3 minutes until the sauce thickens slightly. Remove from heat and set aside.

Sheet Pan Honey Butter Chicken

4

Place the chicken pieces in a medium sized bowl. Pour 2 tablespoons of soy sauce on the chicken pieces and stir to coat the chicken in soy sauce. Set aside.

5

Pour all but 1/3 cup (or so) of the butter honey sauce on the chicken pieces. Set the 1/3 cup of sauce aside for now. Toss the chicken pieces in the sauce to coat and set aside.

6

Spread the broccoli florets and the onion pieces evenly over the sheet pan. Drizzle with a little Sesame oil and sprinkle with a couple pinches of Kosher salt.

7

Drizzle the reserved 1/3 cup of honey butter sauce over the broccoli and the onions. Then place the chicken pieces on top of the veggies.

8

Bake for 20 minutes. You can temp the chicken pieces if you want, the internal temperature should read 165-170 degrees.

Kimchi Slaw

9

Rinse the onion slices in cold water for several seconds, then pat the slices dry.

10

In a large mixing bowl, whisk together mayonnaise, lime juice, sesame oil, grated ginger, brown sugar, salt and pepper.

11

Add the onion slices and 8 cups of thinly sliced Napa cabbage.

12

Then add the 1/2 cup of chopped kimchi.

13

Mix the slaw with your hands to evenly coat the Napa cabbage in the dressing and distribute the kimchi.

14

Add the chopped cilantro and mix again.

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  • Mari
    September 26, 2021 at 12:51 pm

    That wonderful fusion meal makes some really nice and inviting pictures, and with temperatures dipping into the 50s in the evening, it would be a fantastic dinner. It reminds me of all the foods and recipes that people have brought to this country with them, and how they have changed and adapted to fit the national palate, as it were. I have friends from different countries, and some of their parents were so adamant that they become Americans that they grew up not knowing their own language, which is sad. My grandfather was raised speaking Welsh, and sang us Welsh lullabies when we were babies. My Latvian friends spoke Latvian at home and I learned to say good morning, and a children’s poem, which I still remember. I ate wonderful food at various houses over the years, and to me it was normal. I think that’s why I love ethnic restaurants so much. It’s a chance to learn about and celebrate another culture, even if it’s just in a limited way. We all need to be who we are, and to be open to other people and new experiences, and to appreciate our differences and similarities. We don’t need to change other people and they don’t need to change us, but we can learn from each other, and keep what is good and meaningful. I think this is where so many diplomats get it wrong. It can start with something as simple as a meal, and when we knit that together with friendship and respect, nothing can stop us. People know that, but governments, foreign offices and state departments have forgotten. They know pandering, but not showing respect and friendship. To change means to live and grow. That’s a beautiful thing. People who cook, instinctively know that. It can start with something simple and delicious like this chicken dinner. It’s a nice melding of two different cuisines. I will now put my soap box away! I have never tried Kimchi but it’s readily available, so I will put it on the list this week. It’s time to spread my kitchen wings and soar.

    • Kelly Djalali
      September 26, 2021 at 6:24 pm

      Hi Mari, What a wonderful experience to have growing up. It’s so good to have exposure to other culture’s foods; it not only rounds out one’s appreciation and understanding, but it also expands your palate and gives a good reference point for experimenting with flavors. Definitely try the Kimchi, it’s funky for sure, but it adds so much to the slaw, and such a great condiment to have alongside so many rich and flavorful dishes. Have a wonderful end to your weekend. Take care, xo Kelly