Sheet Pan Chili-Lime Chicken with Mexican Street Corn

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

Juicy chicken thighs roasted with a zesty chili-lime marinade paired with grilled corn tossed in a smoky, creamy sauce. This Mexican-inspired chicken recipe, 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 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

6 pieces (about 1.5 lbs) boneless skinless chicken thighs
3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 ears, husked corn on the cob
1/4 cup mayonnaise
1/3 cup cotija cheese, crumbled
1/2 tsp smoked paprika
2 tbsp fresh cilantro, chopped
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, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 6 boneless skinless chicken thighs and toss to coat evenly.
Step 2: Arrange the chicken thighs on a rimmed sheet pan in a single layer, then place 4 husked ears of corn alongside them. Roast for 25-30 minutes until the chicken reaches 165°F internally and the corn is lightly charred.
Step 3: While chicken roasts, mix 1/4 cup mayonnaise, 1/3 cup crumbled cotija cheese, 1/2 tsp smoked paprika, and 2 tbsp chopped fresh cilantro in a small bowl.
Step 4: Remove chicken and corn from oven. Brush each ear of corn generously with the cheese mixture while still warm. Serve chicken and corn with lime wedges for squeezing over the top.