Print

Best Easy BBQ Chicken Thighs with Corn and Peppers

sheet pan BBQ chicken thighs - featured image
Print Recipe

Juicy, caramelized BBQ chicken thighs roasted on a single sheet pan with sweet charred corn and tender bell peppers. This easy, one-pan dinner delivers smoky-sweet flavor with minimal effort and cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 pounds or 1.1 kg)
  • 1 cup (240 ml) of your favorite BBQ sauce
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 ears of corn, husked and cut into thirds (about 3 cups or 450g of kernels if using frozen)
  • 2 large bell peppers, any color, sliced into 1-inch strips (about 2 cups or 300g)
  • 1 medium red onion, sliced into wedges (about 1 cup or 150g)
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro or parsley, chopped (optional)
  • Lime wedges (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. If using fresh corn, husk the ears and cut each one into three pieces. If using frozen corn, measure out 3 cups, thaw slightly, and pat very dry.
  3. In a large mixing bowl, combine the corn pieces, sliced bell peppers, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss until evenly coated. Spread the vegetables in a single layer on one half of the prepared baking sheet.
  4. Place the baking sheet with the vegetables in the preheated oven and roast for 10 minutes.
  5. While the vegetables roast, pat the chicken thighs dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Rub the chicken thighs all over with 2 tablespoons of olive oil, then sprinkle the spice mixture evenly over both sides.
  6. After 10 minutes, remove the baking sheet from the oven. Use tongs to push the vegetables to one side, making room for the chicken. Place the chicken thighs skin-side up on the empty side of the pan, spacing them out so they aren’t touching.
  7. Brush a generous layer of BBQ sauce over the top of each chicken thigh. Reserve about ¼ cup of sauce for later.
  8. Return the baking sheet to the oven and roast for 20 minutes.
  9. After 20 minutes, remove the pan from the oven. Carefully flip the chicken thighs over using tongs. Brush the other side with more BBQ sauce from your reserved ¼ cup. Give the vegetables a quick stir.
  10. Return the pan to the oven and roast for another 10-15 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at the thickest part. The skin should be sticky and caramelized, and the vegetables should be tender with some charred spots. If desired, switch the oven to broil for the last 2 minutes for extra char.
  11. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle with fresh cilantro or parsley and serve with lime wedges if desired.

Notes

For extra char, broil for the last 2-3 minutes. If using frozen corn, pat it very dry to ensure browning. Chicken is done when internal temperature reaches 165°F (74°C).

Nutrition

Keywords: BBQ chicken thighs, sheet pan dinner, easy chicken recipe, one pan meal, summer dinner, chicken and corn

Find it online: https://yumbelle.com/best-easy-bbq-chicken-thighs-with-corn-and-peppers/