Sheet Pan Chili and Barbecue Chicken

Sticky, spicy , and delicious BBQ chicken! So much flavor coming from the chili-and-ginger-flavored barbecue sauce. The chicken is then coated in cornstarch and baked then caramelized with the BBQ sauce. A quick takeout-style weeknight dinner!

If you are tired of spending hours in the kitchen after a long day at work, you’re in for a treat!!! This easy and delicious sheet pan barbecue chicken flavored with chili and ginger is ready in 30 minutes and is so flavorful!

With this easy baked barbecue chicken dish, you can have a delicious meal without the hassle of extensive preparation and cleanup! I know that because we just had this easy sheet pan chicken dish for dinner! The whole family loved it! The chicken pieces came out so flavorful without having the need for any long marination at all!

In this blog post, we’ll guide you through the process of creating this delectable dish step by step, along with some helpful tips and FAQs to ensure your cooking experience is a breeze.

Why You would love this recipe for Sheet Pan Chili Ginger and Barbecue Chicken

You’ll love this Sheet Pan Chili Ginger and Barbecue Chicken recipe for its effortless preparation, vibrant flavors, and versatility. It’s a perfect blend of tangy barbecue sauce, aromatic ginger, and spicy chili, creating a tantalizing flavor profile that’s sure to delight your taste buds.

Plus, the convenience of cooking everything on a single sheet pan means minimal cleanup, making it an ideal option for busy weeknights. Whether you’re a seasoned home cook or just starting, this recipe is sure to become a favorite!

Ingredients

  • 1 ½ lb chicken breast, skinless boneless, cut into 1-inch chunks (680 g)
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons ground black pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame oil

Ginger BBQ Sauce:

  • 1 cup BBQ sauce, storebought (10.1 oz | 302 g) or homemade
  • 3 tablespoons chili sauce
  • 1 teaspoon grated ginger (use up to 1 tablespoon if you love ginger like l do!)
  • 3 garlic cloves, minced

To garnish:

  • 3 tablespoons green onions, chopped
  • 2 tablespoons sesame seeds
  • Steamed Rice

Instructions:

Begin by preheating your oven to 400°F (200°C). If your sheet pan is not nonstick, brush or spray the pan with a little oil to ensure the chicken doesn’t stick. On the sheet pan, toss the chicken chunks with sea salt, ground black pepper, and cornstarch until evenly coated.

Drizzle sesame oil over the chicken and toss once more to ensure every piece is well coated. Place the sheet pan in the preheated oven and bake for 15 minutes. This initial cooking time allows the chicken to cook partially and develop a golden crust.

While the chicken is baking, prepare the ginger BBQ sauce. In a small bowl, combine the BBQ sauce, chili sauce, grated ginger, and minced garlic. Stir until well combined. You may add a little bit of sugar to the mixture if you want extra caramelization and a hint of sweetness.

After 15 minutes, remove the sheet pan from the oven and carefully toss the partially cooked chicken in the prepared ginger BBQ sauce until evenly coated. Return the sheet pan to the oven and bake for an additional 5-10 minutes, allowing the chicken to absorb the flavors of the sauce and finish cooking.

Once fully cooked, remove the sheet pan from the oven and garnish the chicken with chopped green onions and sesame seeds for added flavor and visual appeal. Serve the sheet pan chili and barbecue chicken hot alongside steamed rice for a complete and satisfying meal.

Frequently Asked Questions (FAQs):

Can I use bone-in chicken for this recipe? While boneless, skinless chicken breast is recommended for easy preparation and quick cooking, you can certainly use bone-in chicken if preferred. Just adjust the cooking time accordingly to ensure the chicken is fully cooked through.

Can I make my own BBQ sauce instead of using store-bought? Absolutely! Homemade BBQ sauce adds a personal touch to this recipe. Simply combine your favorite BBQ sauce base with chili sauce, grated ginger, and minced garlic according to your taste preferences.

Can I substitute the chicken with tofu or another protein? Yes, feel free to customize this recipe to suit your dietary preferences or restrictions. Tofu, tempeh, or even vegetables like cauliflower or mushrooms can be substituted for the chicken for a vegetarian or vegan-friendly version of this dish.

How can I prevent the chicken from drying out during baking? A: To ensure juicy, tender chicken, avoid overcooking by checking for doneness with a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F (75°C). Additionally, coating the chicken with sauce helps retain moisture and adds flavor.

Can I prepare this dish in advance and reheat it later? While this dish is best enjoyed fresh out of the oven, you can certainly prepare it in advance and reheat it when ready to serve. Store any leftovers in an airtight container in the refrigerator and reheat in the oven or microwave until heated through.

This Sheet Pan Chili and Barbecue Chicken is the perfect solution for busy weeknights when you crave a hearty and satisfying meal with minimal effort. With simple ingredients, easy preparation, and mouthwatering flavors, this recipe is sure to become a staple in your kitchen.

So why wait? Give it a try tonight and enjoy the deliciousness!

Sheet Pan Chili Ginger and Barbecue Chicken

Manila Spoon
Sticky, spicy , and delicious BBQ chicken! So much flavor coming from the chili-and-ginger-flavored barbecue sauce. The chicken is then coated in cornstarch and baked then caramelized with the BBQ sauce. A quick takeout-style weeknight dinner!
5 from 13 votes
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine Asian
Servings 6
Calories 295 kcal

Ingredients
 

  • 1 ½ lb chicken breast, skinless boneless, cut in 1 inch chunks (680 g)
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons ground black pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame oil

Ginger BBQ Sauce:

  • 1 cup BBQ sauce, store bought (10.1 oz | 302 g)
  • 3 tablespoons chili sauce
  • 1 teaspoon grated ginger, (use up to 1 tablespoon if you like ginger like me!)
  • 3 garlic cloves, minced

To garnish:

  • 3 tablespoons green onions, chopped
  • 2 tablespoons sesame seeds

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • If your sheet pan is not nonstick, brush or spray the pan with a little oil to ensure the chicken doesn't stick. 
    On a sheet pan, toss the chicken chunks with sea salt, ground black pepper, and cornstarch until evenly coated. Drizzle sesame oil over the chicken and toss once more to ensure every piece is well coated.
  • Place the sheet pan in the preheated oven and bake for 15 minutes. This initial cooking time allows the chicken to cook partially and develop a golden crust.
  • While the chicken is baking, prepare the ginger BBQ sauce. In a small bowl, combine the BBQ sauce, chili sauce, grated ginger, and minced garlic. Stir until well combined.
    You may add a little bit of sugar to the mixture if you want extra caramelization and a hint of sweetness.
  • After 15 minutes, remove the sheet pan from the oven and carefully toss the partially cooked chicken in the prepared ginger BBQ sauce until evenly coated. Return the sheet pan to the oven and bake for an additional 5-10 minutes, allowing the chicken to absorb the flavors of the sauce and finish cooking.
  • Once fully cooked, remove the sheet pan from the oven and garnish the chicken with chopped green onions and sesame seeds for added flavor and visual appeal. Serve the sheet pan chili and barbecue chicken hot alongside steamed rice for a complete and satisfying meal.

Notes

TIPS & TRICKS
Add extra ginger if you like ginger. I always add more because I love the ginger taste!
You may add a little bit of sugar to the BBQ mixture if you want extra caramelization and a hint of sweetness. 2-3 tablespoons sugar should be sufficient but adjust it to taste.
 

Nutrition

Calories: 295kcalCarbohydrates: 26gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 1306mgPotassium: 593mgFiber: 1gSugar: 17gVitamin A: 225IUVitamin C: 4mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!

Last updated on March 14th, 2024 at 09:44 pm

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