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!
Preheat the oven to 425 degrees F (220 degrees C).
2.
In a large mixing bowl, combine the Honey (1/4 cup), juice of 1 Lime (1), Chipotle Peppers in Adobo Sauce (1), and Chili Powder (1 tablespoon).
3.
Pat the chicken thighs dry with paper towels. Sprinkle the Bone-in, Skin-on Chicken Thigh (2 pound) all over with Kosher Salt (2 teaspoon) and Ground Black Pepper (2 teaspoon).
4.
Place the chicken thighs in the bowl with the honey adobo sauce, coating the thighs all over.
5.
Spread out the Canned Corn (15 ounce) and Black Beans (1 can) over the sheet pan.
6.
Place the chicken thighs on top of the vegetables, skin side up.
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.
8.
In a clean mixing bowl combine the Mayonnaise (1/2 cup), Granulated Sugar (1 tablespoon), the juice of 1 Lime (1), Fresh Parsley (1 tablespoon), and Chili Powder (1 tablespoon). Stir to mix thoroughly.
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 (10 ounce) and then garnish with more Fresh Parsley (1 tablespoon). Serve with lime wedges.
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.
Nutrition Per Serving
CALORIES
984
FAT
50.5 g
PROTEIN
70.1 g
CARBS
68.3 g
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