Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 developed and reviewed.

Juicy chicken thighs roasted with a zesty chile-lime marinade, paired with smoky corn and black beans for a hearty, vibrant meal. This Mexican-inspired sheet-pan recipe (gluten free), ready in about 40 minutes, pairs boneless skin-on chicken thighs, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Mexican cuisine 380 cal/serving

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Ingredients

6 pieces (about 2 lbs) boneless skin-on chicken thighs
3 tbsp olive oil
2 tbsp fresh lime juice
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 1/2 cups (from about 2 ears) fresh corn kernels
1 cup canned black beans, drained and rinsed
1/4 cup for garnish chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until combined.
Step 2: Place 6 boneless skin-on chicken thighs on a rimmed sheet pan and brush both sides generously with the chile-lime marinade. Scatter 1 1/2 cups fresh corn kernels and 1 cup drained black beans evenly around the chicken.
Step 3: Roast in the preheated oven for 25-30 minutes, until the chicken skin is crispy and internal temperature reaches 165°F, and the corn is lightly browned.
Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables. Serve with lime wedges on the side for squeezing.