Sheet-Pan Sticky Chicken and Cabbage
By Lidey HeuckPublished on March 25, 2026
Time
1¼ hours, plus 1 hour marinating
Yield
Serves 4
Ingredients
2 pounds boneless, skinless chicken thighs, trimmed½ cup honey 6 tablespoons soy sauce 3 tablespoons vegetable oil 1½ tablespoons cider vinegar 2 garlic cloves, minced to paste (2 teaspoons)1½ teaspoons grated fresh ginger 1½ teaspoons toasted sesame oil 1 small head green cabbage, quartered, cored, and sliced ¼ inch thick (8 cups)2 scallions, thinly sliced 1½ teaspoons sesame seeds
Before You Begin
A rasp grater makes quick work of turning the garlic into a paste.
Instructions
- Pat 2 pounds chicken thighs, trimmed, dry and place in large bowl. Whisk ½ cup honey, 6 tablespoons soy sauce, 3 tablespoons vegetable oil, 1½ tablespoons cider vinegar, 2 teaspoons garlic paste, 1½ teaspoons grated ginger, and 1½ teaspoons toasted sesame oil together in 2-cup liquid measuring cup. Set aside half of sauce (a scant ⅔ cup). Transfer remaining half of sauce to bowl with chicken and toss to coat. Cover and refrigerate chicken at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 degrees. Place 8 cups thinly sliced green cabbage on rimmed baking sheet. Drizzle with 3 tablespoons reserved sauce and toss to coat. Arrange cabbage in even layer and cook until just beginning to brown, about 15 minutes, tossing halfway through.
- Push cabbage to 1 side of sheet, leaving about one-third of sheet empty. Arrange chicken thighs on now-empty third of sheet. Cook for 15 minutes.
- Meanwhile, transfer remaining sauce to small saucepan and bring to simmer over medium heat. Reduce heat to low and cook until slightly thickened, about 3 minutes.
- Brush chicken with half of reduced sauce. Continue to cook until chicken is browned at edges and cabbage is tender with some charred edges, about 15 minutes longer.
- Brush chicken with remaining reduced sauce. Transfer chicken to serving platter. Toss cabbage with any juices on pan and transfer to platter with chicken. Sprinkle with 2 thinly sliced scallions and 1½ teaspoons sesame seeds. Serve.
Time
1¼ hours, plus 1 hour marinatingYield
Serves 4Ingredients
2 pounds boneless, skinless chicken thighs, trimmed
½ cup honey
6 tablespoons soy sauce
3 tablespoons vegetable oil
1½ tablespoons cider vinegar
2 garlic cloves, minced to paste (2 teaspoons)
1½ teaspoons grated fresh ginger
1½ teaspoons toasted sesame oil
1 small head green cabbage, quartered, cored, and sliced ¼ inch thick (8 cups)
2 scallions, thinly sliced
1½ teaspoons sesame seeds
Ingredients
2 pounds boneless, skinless chicken thighs, trimmed
½ cup honey
6 tablespoons soy sauce
3 tablespoons vegetable oil
1½ tablespoons cider vinegar
2 garlic cloves, minced to paste (2 teaspoons)
1½ teaspoons grated fresh ginger
1½ teaspoons toasted sesame oil
1 small head green cabbage, quartered, cored, and sliced ¼ inch thick (8 cups)
2 scallions, thinly sliced
1½ teaspoons sesame seeds
Ingredients
2 pounds boneless, skinless chicken thighs, trimmed
½ cup honey
6 tablespoons soy sauce
3 tablespoons vegetable oil
1½ tablespoons cider vinegar
2 garlic cloves, minced to paste (2 teaspoons)
1½ teaspoons grated fresh ginger
1½ teaspoons toasted sesame oil
1 small head green cabbage, quartered, cored, and sliced ¼ inch thick (8 cups)
2 scallions, thinly sliced
1½ teaspoons sesame seeds
Why This Recipe Works
Chicken coated in a savory-sweet glaze that clings to every crevice is a crowd-pleaser. Our garlicky honey–soy sauce glaze does double duty: Besides brushing it over the chicken, we use it to marinate the chicken before roasting. We give the cabbage a head start in the oven so it becomes tender and develops caramelized edges by the time the chicken is cooked through. Meanwhile, we simmer a portion of the marinade to thicken it for the glaze. To ensure a nice, substantial coating, we brush on the glaze partway through cooking and again after we remove the chicken from the oven. Tossing the roasted cabbage with the pan juices before serving saturates it with chicken-y flavor.
Before You Begin
A rasp grater makes quick work of turning the garlic into a paste.
Instructions
- Pat 2 pounds chicken thighs, trimmed, dry and place in large bowl. Whisk ½ cup honey, 6 tablespoons soy sauce, 3 tablespoons vegetable oil, 1½ tablespoons cider vinegar, 2 teaspoons garlic paste, 1½ teaspoons grated ginger, and 1½ teaspoons toasted sesame oil together in 2-cup liquid measuring cup. Set aside half of sauce (a scant ⅔ cup). Transfer remaining half of sauce to bowl with chicken and toss to coat. Cover and refrigerate chicken at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 degrees. Place 8 cups thinly sliced green cabbage on rimmed baking sheet. Drizzle with 3 tablespoons reserved sauce and toss to coat. Arrange cabbage in even layer and cook until just beginning to brown, about 15 minutes, tossing halfway through.
- Push cabbage to 1 side of sheet, leaving about one-third of sheet empty. Arrange chicken thighs on now-empty third of sheet. Cook for 15 minutes.
- Meanwhile, transfer remaining sauce to small saucepan and bring to simmer over medium heat. Reduce heat to low and cook until slightly thickened, about 3 minutes.
- Brush chicken with half of reduced sauce. Continue to cook until chicken is browned at edges and cabbage is tender with some charred edges, about 15 minutes longer.
- Brush chicken with remaining reduced sauce. Transfer chicken to serving platter. Toss cabbage with any juices on pan and transfer to platter with chicken. Sprinkle with 2 thinly sliced scallions and 1½ teaspoons sesame seeds. Serve.
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