Another winner, sheet-pan dinner. The spicy, salty jalapeño brine balances sweet corn kernels, which roast on a sheet pan alongside chicken thighs in this simple, summery weeknight meal. The chicken, marinated with basil, garlic and a little mayonnaise, stays juicy even after a brief stint under the broiler.
You can serve this hot from the oven or at room temperature — it’s equally good each way — and cold leftovers are excellent piled onto lettuce or avocado for a salad the next day. BINGO!
It is required that you marinate the chicken in a mayo mixture for at least 30 minutes, and up to six hours. Ours marinated for three hours, so keep this in mind when planning to make this dish. We had two ears of corn already previously heated, plus two more fresh cobs, and just sliced off the kernels from all four and mixed them together.
Sheet-Pan Chicken Thighs with Spicy Corn
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 1 ¾ tsp. fine sea or table salt, divided
- 2 Tbsp. mayonnaise
- ¼ cup finely chopped basil, plus more for garnish
- 2 garlic cloves, finely grated or minced
- ⅓ cup chopped pickled jalapeños, plus brine from the jar
- 4 cups fresh or frozen corn kernels (from about 4 ears)
- 3 Tbsp. 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 ¾ 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. (Our chicken thighs were ready after 10 minutes.)
- 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 with lime juice. Serve hot or at room temperature.
Adapted from a recipe by Melissa Clark for NYTimes Cooking
Accounting for Taste 
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