Sheet Pan Chile-Lime Chicken with Charred Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a sheet pan with a zesty chile-lime marinade and smoky charred corn for a bright, flavorful meal. This mexican-inspired chicken (gluten free) ready in about 50 minutes pairs bone-in chicken thighs, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 35 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F and line a large sheet pan with foil for easy cleanup. In a bowl, whisk 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp chipotle chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss to coat evenly. Place the chicken on one side of the prepared sheet pan.
  3. Step 3: Arrange 3 husked and halved ears of corn on the other side of the sheet pan. Roast everything for 30-35 minutes until the chicken skin is crispy and internal temperature reaches 165°F, and the corn is slightly charred.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and corn before serving for a fresh finish.

Frequently asked questions

How long does Sheet Pan Chile-Lime Chicken with Charred Corn take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chile-Lime Chicken with Charred Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Chile-Lime Chicken with Charred Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chile-Lime Chicken with Charred Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Chile-Lime Chicken with Charred Corn gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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