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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with a zesty chili-lime marinade alongside smoky corn and black beans for a vibrant Latin American meal. This latin american-inspired chicken (gluten free) ready in about 40 minutes pairs pounds boneless skinless chicken thighs, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until combined.
  2. Step 2: Add 1.5 pounds boneless skinless chicken thighs and 3 cloves minced garlic to the marinade, tossing to coat evenly. Let sit for 10 minutes at room temperature.
  3. Step 3: Arrange the marinated chicken thighs on a large rimmed sheet pan and scatter 1 cup frozen corn kernels and 1 cup drained and rinsed canned black beans evenly around the chicken.
  4. Step 4: Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the corn is lightly charred.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over everything. Serve with lime wedges for squeezing over the chicken and vegetables.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 and Black Beans?

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 fresh lime juice from drying out.

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

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 and Black Beans 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 and Black Beans 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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