Project Description

Hoisin Sriracha Chicken

In terms of one sheet tray dinners, this one is a great way to add a bunch of new flavors to the table… Want more starch? Boil up some brown rice while these roast.



  • 2 tablespoons Pure maple syrup
  • 1/3 cup hoisin sauce
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons Sriracha chili sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh ginger root
  • 4 bone-in chicken thighs (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium sweet potato, cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 4 cups fresh cauliflouerets
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • Sesame seeds, optional


  1. Preheat oven to 400°. Whisk together hoisin sauce, soy sauce, maple syrup, chili sauce, seasoned rice vinegar, toasted sesame oil, garlic, and ginger.

  2. Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat.

  3. Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 165°-170°, about 30 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.