Sheet Pan Chili-Lime Chicken with Mexican Street Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a zesty chili-lime marinade paired with grilled corn tossed in a smoky, creamy sauce. This mexican-inspired chicken ready in about 40 minutes pairs olive oil, fresh lime juice, 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 420 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 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Sheet Pan Chili-Lime Chicken with Mexican Street Corn take to make?

Total time is about 40 minutes (10 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 Mexican Street 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 Mexican Street 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 Mexican Street 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.

What goes well with Sheet Pan Chili-Lime Chicken with Mexican Street Corn?

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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