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To make BBQ Chicken and Corn Sheet Pan, you need: - 4 boneless, skinless chicken thighs - 4 ears of corn, husked and cut in half - 1 red bell pepper, diced - 1 green bell pepper, diced These ingredients form the base of your meal. The chicken gives you protein. The corn adds sweetness. The peppers bring color and crunch. For flavor, gather: - 1 cup BBQ sauce (your favorite brand) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 teaspoon chili powder This mix makes your chicken pop with taste. The BBQ sauce adds richness. Olive oil helps everything cook well. Garlic powder and smoked paprika give it depth. Salt and pepper enhance all the flavors. Finish your dish with: - Fresh cilantro, chopped Cilantro adds freshness to your meal. It brightens the rich flavors of the chicken and sauce. You can add it right before serving for the best taste. First, preheat your oven to 425°F (220°C). This step ensures even cooking. In a bowl, mix 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. This mix adds a great flavor to the chicken. Next, coat the 4 boneless, skinless chicken thighs in this mix. Make sure each piece is covered well. Then, pour half of the BBQ sauce over the chicken. This gives the chicken a nice taste. Set aside the remaining sauce for later glazing. Grab a large sheet pan. Place the seasoned chicken thighs in the center of the pan. Surround them with 4 ears of corn, cut in half, and 1 diced red bell pepper and 1 diced green bell pepper. The colors will make your dish look bright and fresh. Drizzle the veggies with a little olive oil. Sprinkle them with 1 teaspoon of chili powder, salt, and pepper. Toss everything to coat evenly. This helps all the flavors mix well. Now, it’s time to bake! Place the sheet pan in your preheated oven. Bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (75°C). The corn should be tender by now. In the last 5 minutes of baking, brush the remaining BBQ sauce over the chicken. This gives it a nice glaze. Once done, take it out of the oven. Let it rest for a few minutes. Garnish with chopped cilantro before serving. Enjoy your colorful and tasty BBQ chicken and corn dish! To make sure your chicken is cooked just right, use a meat thermometer. Aim for an internal temperature of 165°F (75°C). This keeps the chicken juicy and safe to eat. Also, let the chicken rest before serving. This helps the juices spread evenly throughout. Choose a BBQ sauce that matches your taste. If you like sweet, go for a honey BBQ sauce. For a spicy kick, try a chipotle BBQ sauce. Look for sauces with natural ingredients. They often taste better and have fewer chemicals. When serving, pile the chicken, corn, and peppers onto a big platter. Drizzle extra BBQ sauce on top for added flavor. Garnish with fresh cilantro for a pop of color and taste. You can also serve it with rice or a fresh salad to balance the meal. {{image_2}} You can change the veggies to suit your taste. Try using zucchini or asparagus for a fresh twist. Carrots also add a nice crunch and sweetness. If you want something colorful, add cherry tomatoes or yellow bell peppers. These options keep the dish fun and tasty. While chicken thighs are great, feel free to switch proteins. Boneless chicken breasts work well if you prefer leaner meat. You can also use turkey thighs for a new flavor. For a meat-free dish, try firm tofu or tempeh. Just make sure you adjust the cooking time as needed. Want to spice it up? Add a pinch of cayenne pepper for heat. You can also try curry powder for an exotic touch. For a smoky flavor, use chipotle powder. Mix in fresh herbs like basil or thyme for a burst of freshness. Each spice brings a new taste to your meal. After cooking, let the BBQ chicken cool to room temperature. Place the chicken and corn in an airtight container. Store in the fridge for up to three days. This keeps the flavors fresh and tasty. To freeze, allow the dish to cool completely. Place portions in freezer bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. This makes meal prep easy and quick for busy days. To reheat, preheat your oven to 350°F (175°C). Place the chicken and corn on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also use a microwave. Just heat in short bursts, checking often. Enjoy your meal again! Yes, you can use chicken breasts. They will cook faster than thighs. I suggest checking them after 15 minutes. Chicken breasts may dry out, so keep an eye on them. If you want juicy meat, thighs are still the best choice. If you use frozen chicken, bake it for about 30-35 minutes. It’s important to ensure the chicken reaches 165°F (75°C) inside. Check the thickest part of the chicken. Add extra time if needed to fully cook the chicken. You can use teriyaki sauce for a sweet twist. Honey mustard also works well. If you like spice, try a hot sauce. You can even make a mix of ketchup and Worcestershire sauce. Be creative with your flavors! This blog post covered how to make a tasty chicken dish from start to finish. We discussed the key ingredients, how to prep the chicken, and tips for perfect baking. I shared ideas on variations, storage, and even answered common questions about the recipe. Cooking can be fun and easy with the right steps. I hope you feel ready to try this dish and enjoy the flavors. You can impress your friends and family with a home-cooked meal. Happy cooking!

BBQ Chicken and Corn Sheet Pan

Delight in a delicious BBQ Chicken & Sweet Corn Sheet Pan dinner that's as easy as it is flavorful! With tender chicken thighs roasted to perfection alongside sweet corn and colorful bell peppers, this recipe brings a burst of summer flavors to your table. Perfect for busy weeknights, it's quick to prepare and clean up. Click through now to discover this simple yet satisfying recipe that will impress your family and friends!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

4 ears of corn, husked and cut in half

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon chili powder

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Chicken: Preheat your oven to 425°F (220°C). In a bowl, mix the olive oil, garlic powder, smoked paprika, salt, and pepper. Coat the chicken thighs in this mixture.

    Add BBQ Sauce: Pour half of the BBQ sauce over the chicken, ensuring they are well coated. Reserve the other half for later.

      Arrange on Sheet Pan: On a large sheet pan, place the chicken thighs in the center. Surround them with the corn halves and diced bell peppers.

        Season the Vegetables: Drizzle the vegetables with a little olive oil, sprinkle with chili powder, and season with salt and pepper. Toss to coat evenly.

          Bake: Place the sheet pan in the preheated oven. Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the corn is tender.

            Glaze the Chicken: In the last 5 minutes of baking, brush the remaining BBQ sauce over the chicken thighs for a caramelized finish.

              Serve: Remove from the oven and let it rest for a few minutes. Garnish with chopped cilantro before serving.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4