Sheet-Pan Chicken Thighs With Spicy Corn

• servings: 6 servings
• total time: 1 hour 25 minutes

Ingredients

2 pounds boneless, skinless chicken thighs

1 3/4 teaspoons fine sea or table salt

2 tablespoons mayonnaise

1/4 cup finely chopped basil, plus more for garnish

2 garlic cloves, finely grated or minced

1/3 cup chopped pickled jalapeños, plus brine from the jar

4 cups fresh or frozen corn kernels (from about 4 ears)

3 tablespoons olive oil, plus more for drizzling

5 scallions, thinly sliced

1 jalapeño, sliced into rings

1 lime, halved

Directions

Season the chicken all over with 3/4 teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.

Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).

Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting.

Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).

Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with more pickled jalapeño brine and squeeze with lime juice. Serve hot or at room temperature.

Notes

Added a few teaspoons of piri piri hot sauce to the marinade and only 1 T of pickled jalapeño juice.

I added lime zest and a squeeze of lime juice to the corn mixture. I only used max 1/4 cup of pickled jalapeños, maybe less. It was very spicy and delicious.

I used bone-in, skin on chicken thighs, so I skipped the added oil. Baked on a rack for 20 minutes, poured off the grease, added corn and baked for 15 minutes longer. I didn’t use the broiler because the chicken skin was already very crispy.