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Sheet Pan Blackberry Hoisin Chicken
Sheet Pan Blackberry Hoisin Chicken and Vegetables is smothered in the  most amazing tangy sweet and spicy sauce with an Asian flair   It is not only quick and easy, but incredibly juicy, healthy, a meal-in-one, ZERO hands on cooking, can be prepped ahead, and a snap to clean up!
    Servings Prep Time
    4-6 servings 15minutes
    Cook Time
    30minutes
    Servings Prep Time
    4-6 servings 15minutes
    Cook Time
    30minutes
    top view of hoisin chicken on a sheet pan with butternut squash and brussels sprouts
    Ingredients
    • 1 1/2lbs. chicken tenders6-8 tenders
    • 1pound Brussels sproutsstems trimmed, sliced in half through stem
    • 1pound butternut squashpeeled, chopped into 1” cubes
    • 4tablespoons olive oildivided
    • salt and pepper
    Blackberry Hoisin Marinade/Sauce
    • 1/2cup seedless blackberry preserves
    • 1/4cup Lee Kum Kee Hoisin Sauce
    • 2 1/2tablespoons red wine vinegar
    • 1-2 teaspoons Asian chili sauce
    • 1teaspoon Dijon mustard
    • 2 garlic clovesminced
    • 1 1/2teaspoons freshly grated ginger
    • 1/4teaspoon salt
    • 1/4teaspoon pepper
    Garnish
    • green onions
    • sesame seeds
    • blackberries
    Instructions
    1. Whisk together all of the Blackberry Hoisin Marinade/Sauce ingredients together in a small microwave safe bowl. Remove 1/3 cup and add it to a large freezer bag or shallow dish along with 2 tablespoons olive oil. Whisk together and add chicken. Turn to evenly coat. Marinate while you prep your veggies at room temperature or cover and refrigerate for up to 6 hours (the longer the more flavorful). Let chicken sit at room temperature 15 minutes before cooking. Cover and refrigerate remaining marinade/sauce separately.
    2. Preheat oven to 400 degrees F. Line a Jelly Roll Pan (15 x 21″) with foil and lightly spray with cooking spray. Add Brussels sprouts and butternut squash to baking sheet. Drizzle with 2 tablespoons olive oil and ¼ teaspoon each of salt and pepper. Toss to evenly coat then line in a single layer. Turn Brussels Sprouts so the cut side is down. Roast at 400 degrees F for 20 minutes.
    3. Remove pan from oven and toss with 2 tablespoons reserved marinade. Push veggies to the sides to make room for the chicken in the center of the pan (keep veggies in a single layer). Add chicken in a single layer. Bake for 10-15 minutes (depending on size of chicken) OR until chicken is cooked through, and vegetables are tender.
    4. Heat Reserved Sauce in the microwave. Brush chicken with reserved Sauce and garnish with sesame seeds and green onions if desired. Sheet Pan Chicken is delicious with rice/quinoa.
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