Sheet Pan Colombian Coffee-Rubbed Chicken Thighs

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 developed and reviewed.

Juicy chicken thighs coated in a smoky Colombian coffee spice rub, roasted on a sheet pan with sweet bell peppers and onions. This Latin American-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, ground Colombian coffee, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 40 min Serves 4 Latin American cuisine 390 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tbsp ground Colombian coffee
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
1 medium, sliced into 1/2-inch strips red onion

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tbsp ground Colombian coffee, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the spice rub.
Step 2: Pat dry 6 bone-in chicken thighs and rub each piece evenly with the coffee spice mix, pressing it into the skin. Set aside.
Step 3: Toss 1 sliced large red bell pepper, 1 sliced large yellow bell pepper, and 1 sliced medium red onion with 3 tbsp olive oil and a pinch of salt and pepper. Spread vegetables evenly on a large rimmed sheet pan.
Step 4: Arrange the coffee-rubbed chicken thighs skin-side up on top of the vegetables. Roast in the oven for 35-40 minutes until the chicken skin is crisp and an internal temperature of 165°F is reached.
Step 5: Remove from oven and let rest for 5 minutes before serving the chicken with the roasted peppers and onions.