Sheet-pan Chicken Thighs With Spicy Corn
This Sheet-Pan Chicken Thighs with Spicy Corn dish combines juicy, flavorful chicken thighs with vibrant corn, seasoned to perfection. It’s an easy one-pan meal, perfect for a weeknight dinner or impressing guests.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 tongs
- 1 oven mitts
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 pounds.
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper Adjust to taste.
- to taste salt
- to taste pepper
- 4 cups fresh corn kernels About 5-6 ears of corn.
- 1 piece red bell pepper Diced.
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro Chopped, for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to form a marinade.
- Add the chicken thighs to the bowl and coat them evenly with the marinade. Allow them to marinate for about 10 minutes while you prepare the vegetables.
- On the large baking sheet, spread the fresh corn kernels and diced red bell pepper in an even layer.
- Arrange the marinated chicken thighs on top of the corn and bell pepper, skin side up.
- Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).
- Remove from the oven and drizzle lime juice over the chicken and corn. Let it sit for a few minutes.
- Garnish with chopped cilantro before serving.
Notes
For extra spice, consider adding chopped jalapeños with the corn.
You can use frozen corn if fresh is not available; just thaw and drain it before use.
This dish pairs well with a side of rice or salad for a complete meal.