Sheet Pan Chili-Lime Chicken with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with zesty chili-lime marinade paired with hearty black beans for a quick, crowd-pleasing dinner. This mexican-inspired chicken (gluten free) ready in about 45 minutes pairs bone-in 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 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: 35 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet. Brush the chili-lime marinade evenly over each piece, making sure to coat both sides thoroughly.
  3. Step 3: Arrange 1 can (15 oz) drained and rinsed black beans, 1 sliced red bell pepper, and 1 sliced red onion around the chicken on the baking sheet. Drizzle any remaining marinade over the vegetables and beans.
  4. Step 4: Roast in the preheated 425°F oven for 30-35 minutes, until the chicken skin is crisp and an internal thermometer reads 165°F.
  5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving to add a fresh herbal note.

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Frequently asked questions

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

Total time is about 45 minutes (10 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 Chili-Lime 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 Chili-Lime 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 Chili-Lime 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.

Is Sheet Pan Chili-Lime Chicken with Black Beans 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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