Sheet Pan Chili-Lime Chicken with Charred Corn and Black Beans

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 marinated in zesty chili-lime sauce, roasted alongside sweet corn and smoky black beans for a vibrant Tex-Mex inspired meal. This Mexican-inspired sheet-pan recipe (gluten free), ready in about 40 minutes, pairs boneless skinless 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: 15 min Cook: 25 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 6 boneless skinless chicken thighs and toss to coat fully; let marinate for 10 minutes.
Step 2: Arrange the marinated chicken thighs on a large rimmed baking sheet. Scatter 2 cups fresh corn kernels and 1 cup drained black beans evenly around the chicken.
Step 3: Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the corn begins to char slightly.
Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro and 1/2 thinly sliced red onion over the chicken and vegetables. Serve with lime wedges for squeezing over the top.