Sheet Pan Chili-Lime Chicken with Black Beans and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with zesty chili-lime marinade, served alongside sweet corn and black beans for a colorful one-pan meal. This mexican-inspired chicken (gluten free) ready in about 45 minutes pairs (about 2 lbs) skin-on chicken thighs, olive oil, 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: 15 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 6 skin-on chicken thighs to the marinade and toss to coat thoroughly. Arrange the chicken on a large sheet pan.
  3. Step 3: In the same bowl, mix 1 cup frozen corn kernels, 1 cup drained and rinsed black beans, 1 small diced red onion, and half of the chopped cilantro. Spread this mixture evenly around the chicken on the sheet pan.
  4. Step 4: Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the edges are slightly charred.
  5. Step 5: Remove from oven and sprinkle with the remaining 1/8 cup chopped cilantro. Serve with lime wedges for squeezing over the dish.

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Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 and 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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chili-Lime Chicken with Black Beans and 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 Chili-Lime Chicken with Black Beans and 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 Chili-Lime Chicken with Black Beans and 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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