Sheet-Pan Chicken Thighs With Spicy Corn

A worthy twist in one of the best recipes ever - Melissa’s Ginger Lime Chicken. Mayo is an amazing marinade and the generous salt does wonders - even increase it - an especially good technique is you swap in boneless breasts. Basil and corn is a delightful combo and the kick from the peppers is just enough. Easy to do in an aluminum pan on the grill to keep your kitchen cool too. Delightful!

Banger! This was so good we decided to start the weekend early. Only mod was using more pickled jalapenos (1/2 cup?) and forgoing the fresh jalapeno at the end. (Actually we first tried it with some slices of fresh jalapeno, but found it overwhelmed a bit. Taster's choice here.). Had a simple, cool tomato salad to go with, and it complimented like a champ.

This was eyes-rolled-back-in-your-head good. The fat from the chicken and the olive oil, the acid and spice from the jalapeños, sweetness from the corn, and generous salt, this was perfect. So, so, so good. My husband is still talking about it I pre-salted the chicken in the morning, and then followed the recipe (including the salting) to a T. I love David's idea of tomatoes and will do a cherry tomato salad on the side next time, maybe some warm tortillas on the table too. Unbelievably good.

Bone-in chicken thighs with skin add even more flavor. Plus, I used locally pickled jalapenos for more spice.

My son requested Jasmine rice, which was perfect with the chicken and corn.

It was way too hot to turn on the oven this late July and, as I'm lucky enough to have a grill, that's the route I went to great effect. Tossed all the jalapenos, fresh and pickled, along with the scallions, in a grill pan, grilled corn (on the cob before slicing it off), tossed all that together and used as a bed for the grilled chicken. Don't skip the pickled jalapenos as they are really good together with the fresh. Will definitely make this on a sheet pan in cooler months. Thanks Melissa!

Made exactly as directed- used Trader Joe's frozen roasted corn and added a sprinkling of cotija cheese to garnish. Arriba!

Prepared as written with fresh corn. Excellent! The dining audience thought it was a bit too oily and next time I’d reduce the oil in the corn to 2-2.5 T and restrain myself with the drizzle. Broiling worked well at almost 5 minutes.

Lime juice, or -- since you like it -- mix some adobo sauce (from canned chipotles) in with a little rice vinegar and use that. Then finely dice some chipotles and mix with the corn, olive oil, and scallions (maybe with a little less salt depending on how salty your brand is). That's how I'd do it if serving to a friend who didn't like pickled brine but liked chipotles!

This was amazing. The chicken was extremely flavorful. I’ll definitely be making again!

Making this for the 1st time I played it by the book... outta the park!! (& outta of the fridge the next morning). The recipe is basically deconstructed elote (mexican street corn) with one key ingredient missing... Cotija (aged cows's milk cheese fr Michoacan Mexico) so I added about 1/4 cup of crumbles to the garnish & it certainly didn't suck. Proportions were spot on & I loved the chicken marination idea & broiling at the finish! Will be making this again real soon!

I followed recipe exactly and used fresh off the cob corn from the farmer’s market. Was quite concerned about how much water the dish was throwing off in the oven, and thankfully the broiling part eliminated more moisture. I left it in broiler until chicken started to brown and corn to blister here and there. Still, boneless and skinless thighs came across as a bit unattractive and flabby, but corn was delicious. Would use skin on and bone in next time, with a salt and herb rub. Personal pref.

This was delicious. I could not face turning on the oven in August, thus I decided to use chicken breast cutlets and sauté in a nonstick pan. The chicken browned beautifully. Once finished, I sautés de corn in the same pan. I used white corn and cilantro. Absolutely fabulous.

The supermarket had no thighs, so I bought breasts. Then I spent some time trying to figure out the difference in cooking time. No conclusive answer, so I cut the breasts into thigh-sized pieces and went for the low-end of the cooking time. ( And, yes: the meat thermometer!) Loved the marinade and the flavor added by the pickled jalapeños and brine. Next time I might skip the fresh jalapeño.

I had a lot of trouble getting the results described in the recipe. In particular, during the first step of cooking the chicken thighs alone. My pan was filled with liquid at the end of the 10-15 minutes. It could have been the chicken I purchased or overcrowded the pan. This is a general struggle I have with all sheet-pan recipes. I drained as much liquid from the pan as possible and added the corn. Unfortunately, the extra liquid made the end result come more steamed rather than roasted.