Sheet Pan Chili Crunch Chicken with Corn
Chili Crunch
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Momofuku Chili Crunch
- 1½ – 2 pounds skin-on chicken thighs
- 5 ears fresh corn, cut off cobb
- 1 onion, cut into thick wedges
- 1 lime, zested and quartered
- ¾ cup cotija or feta cheese, crumbled
- cilantro
Sheet Pan Chili Crunch Chicken with Corn Content
This easy sheet pan is inspired by elote—one of our favorite ways to eat summer corn. Both the chicken and the corn are slathered with a Chili Crunch mayonnaise before being roasted until crispy. We top everything with lime juice and lots of cilantro.
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Heat oven to 425°F.
Mix mayonnaise, Momofuku Chili Crunch, and the lime zest.
Place chicken on a sheet pan and pat the top dry using a paper towel. Season with Kosher salt. Spoon out about ⅓ of the mayonnaise mixture and use it to spread an even layer on top of the chicken. You should have a smooth even coating. Roast for 10 minutes.
Toss the remaining mayonnaise mixture with the corn and onion wedges, then season with Kosher salt.
Remove the chicken from the oven and transfer the corn and onions to the sheet pan, nestling around the chicken. Return to the oven and roast for another 15 minutes, until the chicken reaches 165°F.
Turn broiler on high, then broil the sheet pan on the top rack for 1–2 minutes, to crisp up the tops of the chicken.
Remove from the oven. Squeeze half of the lime over the corn, then top with crumbled feta and cilantro. Serve with remaining lime juice and more Momofuku Chili Crunch.
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