Sheet Pan Chili-Lime Grilled Chicken with Roasted Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken thighs marinated in a zesty chili-lime sauce paired with sweet roasted corn on the cob, all cooked together on a sheet pan for easy cleanup. This mexican-inspired chicken (gluten free) ready in about 50 minutes pairs chicken thighs, bone-in, skin-on, 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. 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: 35 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to form the marinade.
  2. Step 2: Place 4 chicken thighs in a large bowl and pour the marinade over them. Toss to coat evenly and let sit for 10 minutes while preparing the corn.
  3. Step 3: Arrange 2 ears of husked corn, halved, on a large rimmed sheet pan. Place marinated chicken thighs skin-side up among the corn halves.
  4. Step 4: Roast in the oven for 30-35 minutes until chicken reaches an internal temperature of 165°F and corn is tender with golden spots.
  5. Step 5: Remove from the oven and sprinkle 2 tbsp chopped fresh cilantro over the chicken and corn before serving.

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Frequently asked questions

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

Total time is about 50 minutes (15 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 Grilled 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 lime juice from drying out.

Can I substitute ingredients in Sheet Pan Chili-Lime Grilled 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 Grilled 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 Grilled 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.

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