Sheet Pan Mexican-Style Chicken with Chipotle and Lime

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 roasted on a sheet pan with smoky chipotle peppers, fresh lime juice, and colorful bell peppers for a vibrant Mexican-inspired dinner. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, chipotle peppers in adobo sauce, 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 6, 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 6 Mexican cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 peppers, minced chipotle peppers in adobo sauce
3 tbsp lime juice
2 tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
1.5 tsp salt
1 tsp black pepper
1 large, sliced red bell pepper
1 large, sliced yellow bell pepper
1 medium, sliced into wedges red onion
1/4 cup, chopped for garnish fresh cilantro

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice, 2 minced chipotle peppers in adobo, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp paprika, 1.5 tsp salt, and 1 tsp black pepper.
Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss to coat evenly in the chipotle-lime marinade.
Step 3: Arrange the chicken thighs skin-side up on a large sheet pan. Surround with 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced red onion.
Step 4: Roast in the oven for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached, and the vegetables are tender and slightly charred.
Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving.