Spiced Salvadoran Chicken with Roasted Corn and Black Beans

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

Tender chicken thighs marinated in Salvadoran spices, roasted alongside sweet corn and smoky black beans for a vibrant Latin American dish. This latin american-inspired chicken (gluten free) ready in about 50 minutes pairs chicken thighs, bone-in and skin-on, ground cumin, ground coriander 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: 15 min Cook: 35 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice. Add 6 chicken thighs and toss to coat evenly. Marinate for at least 1 hour in the refrigerator.
  2. Step 2: Preheat oven to 425°F. Spread marinated chicken thighs skin-side up on a baking sheet lined with foil. Around the chicken, scatter 1 1/2 cups frozen corn kernels and 1 1/2 cups cooked black beans. Roast everything for 30-35 minutes until chicken skin is crispy and internal temperature reaches 165°F, stirring the corn and beans halfway through.
  3. Step 3: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables. Let rest for 5 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Spiced Salvadoran Chicken with Roasted Corn and Black Beans 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 Spiced Salvadoran 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 ground cumin from drying out.

Can I substitute ingredients in Spiced Salvadoran 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 Spiced Salvadoran 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 Spiced Salvadoran 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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