Sweet Chili Glazed Sheet Pan Chicken with Snap Peas

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted on a sheet pan with snap peas and coated in a sticky, sweet chili glaze for a quick and flavorful weeknight dinner. This Asian-inspired Father’s Day recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, snap peas, sweet chili sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Asian cuisine 390 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
12 oz, trimmed snap peas
1/3 cup sweet chili sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
3 cloves, minced garlic cloves
2 stalks, sliced for garnish green onions
1 tbsp, toasted sesame seeds
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, whisk together 1/3 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 3 minced garlic cloves until combined.
Step 2: Add 6 bone-in, skin-on chicken thighs and 12 oz trimmed snap peas to the bowl, tossing well to coat everything evenly in the sauce.
Step 3: Arrange the chicken thighs skin-side up on a large rimmed sheet pan, spacing them out. Scatter the snap peas around the chicken. Season with 1/2 tsp freshly ground black pepper.
Step 4: Roast in the preheated oven for 25-30 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F, stirring the snap peas halfway through cooking.
Step 5: Remove from the oven and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.