Smokin’ Hot Marinated Sheet Pan Chicken

Smokin’ Hot Marinated Sheet Pan Chicken

Smokin’ Hot Marinated Sheet Pan Chicken

Print

Get ready for a flavor explosion with the Smokin' Hot Marinated Sheet Pan Chicken! This ain't your ordinary recipe – it's all about boldness.

The marinade's your sauce, and it packs a kick with Black Pepper, Garlic, Coriander, Orange, Chipotle, Habanero, Smoked Paprika, and Marjoram. Add some orange juice in the mix, and the result is both sweet and sizzling.

Toss that bird on a sheet pan with Brussels sprouts (the only chopping you'll do) and serve over mashed potatoes or rice to complete your meal. If you're a spice junkie, crank up the heat by sprinkling some more Smokin' Hot on your plate before eating.

 

Yields
3.0 servings
Prep Time Cook Time Total Time
15 min 30 min 45 min
What You'll Need
  • Large bowl
  • Sheet pan
  • Cutting board
  • Knife
  • Pan spray
Smokin’ Hot Marinated Sheet Pan Chicken

Ingredients


Marinade 

For cooking 
  • 2 cups trimmed Brussel sprouts, halved lengthwise

Directions


Marinating the Chicken:
  1. In a bowl, mix the Smokin' Hot Garlic Pepper, Pacific Flake Sea Salt, and cornstarch.
  2. Pour the orange juice into the bowl. Stir to combine. 
  3. Place the chicken thighs in the bowl and submerge the chicken thighs into the marinade. Ensuring that they are coated evenly.
  4. Seal the bowl or seal into a Ziploc bag and refrigerate for at least 2 hours or overnight. This allows the flavors to infuse into the chicken. 

For cooking
  1. Trim the ends of the Brussel sprouts and cut them in half lengthwise. If needed, remove any tough outer leaves.
  2. Preheat your oven to  400°F 
  3. Lightly pan spray a sheet pan to prevent sticking.
  4. Arrange the marinated chicken thighs on the sheet pan.
  5. Evenly sprinkle the brussels sprouts around the chicken and pour the remaining marinade over the chicken and sprouts.
  6. Place the sheet pan in the preheated oven and bake the chicken for 30 minutes, or until the chicken is cooked through. 
  7. The marinade will thicken and become the sauce for the chicken and veggies. Serve as is or over mashed potatoes or rice. 
Smokin’ Hot Marinated Sheet Pan Chicken

Smokin’ Hot Marinated Sheet Pan Chicken

COOK TIME: 30.0

Marinade 

For cooking 
  • 2 cups trimmed Brussel sprouts, halved lengthwise

Marinating the Chicken:
  1. In a bowl, mix the Smokin' Hot Garlic Pepper, Pacific Flake Sea Salt, and cornstarch.
  2. Pour the orange juice into the bowl. Stir to combine. 
  3. Place the chicken thighs in the bowl and submerge the chicken thighs into the marinade. Ensuring that they are coated evenly.
  4. Seal the bowl or seal into a Ziploc bag and refrigerate for at least 2 hours or overnight. This allows the flavors to infuse into the chicken. 

For cooking
  1. Trim the ends of the Brussel sprouts and cut them in half lengthwise. If needed, remove any tough outer leaves.
  2. Preheat your oven to  400°F 
  3. Lightly pan spray a sheet pan to prevent sticking.
  4. Arrange the marinated chicken thighs on the sheet pan.
  5. Evenly sprinkle the brussels sprouts around the chicken and pour the remaining marinade over the chicken and sprouts.
  6. Place the sheet pan in the preheated oven and bake the chicken for 30 minutes, or until the chicken is cooked through. 
  7. The marinade will thicken and become the sauce for the chicken and veggies. Serve as is or over mashed potatoes or rice. 

Smokin’ Hot Marinated Sheet Pan Chicken

Get ready for a flavor explosion with the Smokin' Hot Marinated Sheet Pan Chicken! This ain't your ordinary recipe – it's all about boldness.

The marinade's your sauce, and it packs a kick with Black Pepper, Garlic, Coriander, Orange, Chipotle, Habanero, Smoked Paprika, and Marjoram. Add some orange juice in the mix, and the result is both sweet and sizzling.

Toss that bird on a sheet pan with Brussels sprouts (the only chopping you'll do) and serve over mashed potatoes or rice to complete your meal. If you're a spice junkie, crank up the heat by sprinkling some more Smokin' Hot on your plate before eating.

 

Shop the story

Leave a comment

Please note: comments must be approved before they are published.