Sheet Pan Chili-Lime Chicken with Roasted Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in a zesty chili-lime sauce, roasted alongside sweet corn for a vibrant and easy weeknight meal. This mexican-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in skin-on 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: 20 min Cook: 35 min Serves 4 Mexican cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your 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 smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 6 bone-in skin-on chicken thighs to the marinade, turning to coat completely. Let marinate for 15 minutes at room temperature.
  3. Step 3: Place the 3 halved ears of fresh corn on a large rimmed sheet pan. Nestle the marinated chicken thighs skin-side up among the corn.
  4. Step 4: Roast in the preheated oven for 30-35 minutes, until the chicken skin is golden brown and crispy and an internal temperature of 165°F is reached, while the corn edges take on a light char.
  5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving to add a fresh, herbal brightness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 55 minutes (20 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 Roasted 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 Roasted 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 Roasted 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 Roasted 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.

Related recipes