Crispy Sheet Pan Elote Chicken Thighs
A quick and easy sheet pan meal featuring crispy bone-in, skin-on chicken thighs roasted alongside creamy, cheesy cotija corn with smoky chipotle spices and a tangy lime finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 3 ears fresh corn, kernels cut off (about 2 cups)
- 1/2 cup crumbled cotija cheese
- 2 tablespoons mayonnaise
- 2 tablespoons melted butter
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh lime juice (from about 1 lime)
- Fresh cilantro, chopped for garnish
- Optional: jalapeño slices or smoked chili flakes for extra heat
Instructions
- Preheat the oven to 425°F (220°C).
- Pat chicken thighs dry with paper towels to ensure crispiness.
- In a bowl, mix chili powder, smoked paprika, garlic powder, cumin, cayenne, salt, and pepper. Toss chicken thighs in the spice blend until evenly coated.
- In a separate bowl, combine corn kernels with mayonnaise, melted butter, a squeeze of lime juice, salt, and pepper.
- Spread the corn in a single layer on one side of a large rimmed sheet pan. Arrange the chicken thighs skin-side up on the other side, spacing them out.
- Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), flip the corn kernels with tongs for even roasting and check chicken skin crispiness.
- After roasting, sprinkle cotija cheese evenly over the chicken and corn.
- Switch oven to broil and broil for 2-3 minutes until the cheese melts and develops a slight golden crust. Watch closely to prevent burning.
- Remove from oven, garnish with chopped fresh cilantro and a squeeze of lime juice. Serve hot with extra lime wedges.
Notes
Pat chicken dry before seasoning to ensure crispy skin. Do not overcrowd the pan to allow air circulation. Watch the broiler step carefully as cotija cheese melts and browns quickly. For dairy-free, substitute cotija with vegan cheese and use vegan mayo and butter. For lower fat, use skinless chicken thighs but expect less crispiness. Leftovers reheat best in a hot oven to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
Keywords: sheet pan chicken, elote chicken, crispy chicken thighs, cotija corn, Mexican street corn, easy dinner, weeknight meal, smoky chipotle chicken