85 minutes
A delicious and easy sheet-pan dinner featuring marinated chicken thighs and spicy corn, perfect for a weeknight meal.
Boneless, Skinless Chicken Thighs, marinated
0 lb
teaspoons
Mayonnaise, used in marinade
tablespoons
Fresh Basil, finely chopped
cups
Garlic Clove, finely grated or minced
each
Pickled Jalapeno Brine
tablespoons
Corn Kernels, can be fresh or frozen
cups
Chopped Pickled Jalapeños
cups
tablespoons
Scallions, thinly sliced
bunch
Fresh Jalapeno, sliced for garnish
each
Lime, juice squeezed over dish
each
1. Marinate Chicken Thighs
Combine mayonnaise, chopped basil, minced garlic, and jalapeño brine in a bowl. Season chicken thighs with salt and immerse them in the marinade. Refrigerate for 30 minutes to 6 hours.
2. Prepare Spicy Corn Mixture
In a medium bowl, toss together corn kernels, chopped pickled jalapeños, salt, olive oil, and half of the thinly sliced scallions.
3. Bake Chicken and Corn
Preheat the oven to 425 degrees. Place marinated chicken thighs on a baking sheet and roast for 12 minutes. Add the corn mixture around the chicken and continue to roast for another 10 to 15 minutes.
4. Broil for Caramelization
Switch the oven to broil for 2 to 4 minutes, watching closely for golden-brown patches on the chicken.
5. Garnish and Serve
Remove from oven and garnish with fresh basil, remaining scallions, slices of fresh jalapeño, and a squeeze of lime juice. Optional: drizzle with extra jalapeño brine to taste.
Start with high-quality chicken thighs, preferably bone-in and skin-on, for more flavor and moisture. Use fresh, in-season corn.
Use an instant-read thermometer to check that chicken thighs reach an internal temperature of 165°F (74°C).
Marinate the chicken in the spice mix for at least 30 minutes, or overnight for deeper flavor.
Preheat to around 425°F (220°C) for crispy skin and juicy chicken.
Let the chicken rest for about 5 minutes before serving to redistribute the juices.
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