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Spicy Strawberry Glazed Chicken

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This spicy strawberry glazed chicken roasts juicy thighs and veggies on one pan, then finishes them under the broiler with a sweet heat strawberry shishito glaze. It’s an easy, high-protein weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 3 boneless, skinless chicken thighs (about 1 lb), patted dry
  • 1 medium zucchini, sliced into 1/2-inch half moons
  • 4 oz mushrooms, sliced or halved
  • 1/2 red onion, sliced into wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 to 1 tsp black pepper

Instructions

  1. Prep the oven and pan. Place an oven rack in the upper-middle position, about 6 inches from the broiler. Preheat the oven to 425°F and line a large rimmed sheet pan with foil (not parchment, which can scorch under the broiler).
  2. Season. In a large bowl, toss the chicken, zucchini, mushrooms, and red onion with the olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Roast. Spread everything on the sheet pan in a single layer, leaving space between pieces. Roast for 20 minutes.
  4. Make the glaze. While it roasts, microwave the jelly for 10 to 15 seconds to loosen it. Whisk in the coconut aminos, olive oil, lime juice, and red pepper flakes. Set aside 1 tbsp of glaze in a separate dish for serving.
  5. Glaze. Remove the pan and switch the oven to broil (high). Using a clean brush or spoon, brush the remaining glaze over the chicken.
  6. Broil. Broil for 3 to 6 minutes, watching closely, until the glaze is bubbly, glossy, and caramelized and the chicken reaches at least 165°F in the thickest part (175°F for the most tender thighs). If the glaze darkens before the chicken is done, move the pan to a lower rack and bake at 425°F until it reaches temperature.
  7. Rest and serve. Let the chicken rest for 5 minutes. Drizzle with the reserved glaze and serve with lime wedges.

Notes

  • Chicken: These times are for boneless, skinless thighs. For bone-in thighs, roast 10 to 15 minutes longer before glazing. For chicken breasts, pound to an even thickness and start checking the temperature a few minutes early.
  • Heat level: Use 1/4 tsp red pepper flakes for a gentle kick, 1/2 tsp for more heat, or leave them out for kids.
  • Glaze swaps: Use strawberry jam plus an extra pinch of red pepper flakes, or any pepper jelly. Swap the coconut aminos for 2 tsp tamari (gluten-free) or soy sauce.
  • Veggie swaps: Bell peppers, broccoli, or Brussels sprouts. Give potatoes a 10-minute head start.
  • More fiber: Serve over quinoa or brown rice, or with a side salad.
  • Food safety: Don’t dip a brush that touched raw or partly cooked chicken back into the glaze you plan to serve. Reserving a portion first keeps it safe.
  • Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat to 165°F. Freeze the cooked chicken for up to 3 months. The glaze keeps in the fridge for up to 5 days.

Nutrition

Find it online: https://simplywellcollective.org/spicy-strawberry-glazed-chicken/