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SideChef
Recipes
Beans & Legumes
Sheet Pan Smokey and Sweet Chili Chicken

13 INGREDIENTS • 9 STEPS • 45MINS

Sheet Pan Smokey and Sweet Chili Chicken

Recipe
This delicious and easy-to-make Smokey and Sweet Chili Chicken Recipe is perfect for a quick and healthy weeknight meal. Packed with protein and fiber, this dish is also loaded with flavor from the sweet and smokey chili. Roasting the chicken and veggies on a sheet pan makes for an easy cleanup, too!
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This delicious and easy-to-make Smokey and Sweet Chili Chicken Recipe is perfect for a quick and healthy weeknight meal. Packed with protein and fiber, this dish is also loaded with flavor from the sweet and smokey chili. Roasting the chicken and veggies on a sheet pan makes for an easy cleanup, too!
author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/

45MINS

Total Time

$2.84

Cost Per Serving

Ingredients

Servings
4
us / metric
Bone-in, Skin-on Chicken Thigh
2 lb
Bone-in, Skin-on Chicken Thighs
Chipotle Peppers in Adobo Sauce
1
Chipotle Peppers in Adobo Sauce, minced
Honey
4 Tbsp
Honey
Canned Corn
2 2/3 cups
Canned Corn, drained, rinsed
Black Beans
1 can
(15 oz)
Black Beans, drained, rinsed
Queso Fresco
1 cup
Crumbled Queso Fresco
Mayonnaise
1/2 cup
Mayonnaise
Lime
2
Limes, freshly squeezed, divided
Chili Powder
2 Tbsp
Chili Powder, divided
Granulated Sugar
1 Tbsp
Granulated Sugar
Kosher Salt
2 tsp
Kosher Salt, divided
Ground Black Pepper
2 tsp
Ground Black Pepper, divided
Fresh Parsley
2 Tbsp
Chopped Fresh Parsley
or Cilantro

Nutrition Per Serving

VIEW ALL
Calories
984
Fat
50.5 g
Protein
70.1 g
Carbs
68.3 g
Love This Recipe?
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Sheet Pan Smokey and Sweet Chili Chicken
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author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/

Author's Notes

For easy cleanup, line the sheet tray with parchment paper or aluminum foil. For extra heat, add another minced chipotle pepper to the marinade. When cutting peppers always be cautious and/or wear plastic disposable gloves.

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
In a large mixing bowl, combine the Honey (4 Tbsp), juice of 1 Lime (1), Chipotle Peppers in Adobo Sauce (1), and Chili Powder (1 Tbsp).
step 2 In a large mixing bowl, combine the Honey (4 Tbsp), juice of 1 Lime (1), Chipotle Peppers in Adobo Sauce (1), and Chili Powder (1 Tbsp).
step 3
Pat the chicken thighs dry with paper towels. Sprinkle the Bone-in, Skin-on Chicken Thighs (2 lb) all over with Kosher Salt (2 tsp) and Ground Black Pepper (2 tsp).
step 3 Pat the chicken thighs dry with paper towels. Sprinkle the Bone-in, Skin-on Chicken Thighs (2 lb) all over with Kosher Salt (2 tsp) and Ground Black Pepper (2 tsp).
step 4
Place the chicken thighs in the bowl with the honey adobo sauce, coating the thighs all over.
step 4 Place the chicken thighs in the bowl with the honey adobo sauce, coating the thighs all over.
step 5
Spread out the Canned Corn (2 2/3 cups) and Black Beans (1 can) over the sheet pan.
step 5 Spread out the Canned Corn (2 2/3 cups) and Black Beans (1 can) over the sheet pan.
step 6
Place the chicken thighs on top of the vegetables, skin side up.
step 6 Place the chicken thighs on top of the vegetables, skin side up.
step 7
Put the sheet pan in the oven and roast for 35 minutes. The chicken should have an internal temperature of 165 degrees F. (74 C.) Remove the sheet pan from the oven. Place the chicken thighs on a platter to keep warm.
step 7 Put the sheet pan in the oven and roast for 35 minutes. The chicken should have an internal temperature of 165 degrees F. (74 C.) Remove the sheet pan from the oven. Place the chicken thighs on a platter to keep warm.
step 8
In a clean mixing bowl combine the Mayonnaise (1/2 cup), Granulated Sugar (1 Tbsp), the juice of 1 Lime (1), Fresh Parsley (1 Tbsp), and Chili Powder (1 Tbsp). Stir to mix thoroughly.
step 8 In a clean mixing bowl combine the Mayonnaise (1/2 cup), Granulated Sugar (1 Tbsp), the juice of 1 Lime (1), Fresh Parsley (1 Tbsp), and Chili Powder (1 Tbsp). Stir to mix thoroughly.
step 9
Add the roasted corn and black beans to the dressing and mix gently until coated evenly with the dressing. Top the corn and black bean salad with the crumbled Queso Fresco (1 cup) and then garnish with more Fresh Parsley (1 Tbsp). Serve with lime wedges.
step 9 Add the roasted corn and black beans to the dressing and mix gently until coated evenly with the dressing. Top the corn and black bean salad with the crumbled Queso Fresco (1 cup) and then garnish with more Fresh Parsley (1 Tbsp). Serve with lime wedges.

Tags

Beans & Legumes
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Mexican
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