Sheet Pan Chile-Lime Grilled Chicken with Black Beans

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

Juicy grilled chicken thighs marinated in a zesty chile-lime sauce, roasted alongside smoky black beans and sweet corn for a quick, colorful meal. This mexican-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, fresh lime juice, chipotle chili powder 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: 40 min Cook: 35 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp chipotle chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 4 bone-in chicken thighs to the marinade, turning to coat fully. Cover and refrigerate for at least 30 minutes to 2 hours for best flavor.
  3. Step 3: Preheat the oven to 425°F. Arrange the marinated chicken thighs on a large sheet pan, spreading 15 oz drained and rinsed canned black beans and 1 cup frozen corn kernels evenly around the chicken.
  4. Step 4: Roast in the preheated oven for 30-35 minutes until the chicken is cooked through with an internal temperature of 165°F and the edges of the beans and corn begin to caramelize.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top before serving to add freshness and brightness.

Frequently asked questions

How long does Sheet Pan Chile-Lime Grilled Chicken with Black Beans take to make?

Total time is about 75 minutes (40 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 Grilled Chicken with Black Beans?

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 Grilled Chicken with Black Beans?

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 Grilled Chicken with Black Beans 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.

What goes well with Sheet Pan Chile-Lime Grilled Chicken with Black Beans?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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