My kids love the sweet and smoky BBQ chicken, but what really makes this recipe special in my home is how simple it is to prepare. In the oven, the sauce thickens beautifully and coats the chicken without drying it out. The corn absorbs all those roasted flavors, making it taste rich without adding extra ingredients. This Sheet-Pan BBQ Chicken with Corn is one of those recipes I turn to when I want something comforting, flavorful, and easy at the same time.

 I love meals that feel like a backyard barbecue but can be made right in the oven without stress. The chicken turns juicy and sticky with BBQ sauce, while the corn becomes sweet and lightly roasted. It’s the kind of meal that feels homemade and comforting, even on the busiest days.

I have tried many sheet-pan meals over the years, but this one always stays in my rotation. I use simple pantry spices and a BBQ sauce I trust. I always choose bone-in chicken because it stays juicy, and I never skip brushing extra sauce near the end of cooking. That final layer creates a glossy finish that makes the dish look and taste amazing every single time.

You can serve this dish straight from the pan, some days with a fresh salad, also with mashed potatoes, rice, or warm dinner rolls. It works well for casual family dinners, but it also looks nice enough for guests.

Its Perfect For:

• Busy weeknight dinners when time is limited
• Family meals that both kids and adults enjoy
• Easy meal prep with minimal cleanup
• Summer-style comfort food all year round
• Casual gatherings and relaxed weekends

Ingredients

• 4 bone-in, skin-on chicken thighs (or drumsticks)
• 3 ears corn, husked and cut into halves
• 1/2 cup BBQ sauce (your favorite)
• 2 tablespoons olive oil
• 1ablespoon honey or brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• Optional: chopped fresh parsley or green onions, for garnish

Kitchen Equipment You’ll Need

• Large sheet pan
• Parchment paper or aluminum foil
• Mixing bowls
• Basting brush
• Sharp knife
• Cutting board
• Measuring spoons

How to Make Sheet-Pan BBQ Chicken with Corn

Step 1

Prepare the oven and pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with foil or parchment paper to make cleanup easier. Lightly grease the surface with a little olive oil so nothing sticks during roasting.

Step 2

Season the chicken: Pat the chicken thighs dry with paper towels to help the skin crisp up nicely. Place them in a large bowl and drizzle with olive oil. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss well, making sure each piece of chicken is evenly coated with the seasoning.

Step 3

Prepare the BBQ glaze: In a small bowl, mix the BBQ sauce with honey (or brown sugar). Stir until smooth. This adds a touch of sweetness and helps the sauce caramelize beautifully in the oven.

Step 4

Arrange everything on the sheet pan: Place the seasoned chicken on the prepared sheet pan, skin-side up. Brush a generous layer of the BBQ glaze over each piece. Arrange the corn pieces around the chicken, lightly brushing them with olive oil and sprinkling with a little salt and pepper.

Step 5

Bake the chicken and corn: Transfer the sheet pan to the oven and bake for 20 minutes. Remove the pan, flip the corn pieces, and brush the chicken with more BBQ sauce. Return to the oven and continue baking for another 15–20 minutes, until the chicken is fully cooked, the skin is slightly charred, and the corn is tender and lightly roasted.

Step 6

Finish and rest: For extra caramelization, you can broil the pan for the last 2–3 minutes, keeping a close eye so the sauce doesn’t burn. Once done, remove from the oven and let the chicken rest for about 5 minutes. This helps keep it juicy and flavorful.

Step 7

Serve: Garnish with chopped parsley or green onions if desired. Serve hot straight from the sheet pan for an easy, comforting meal.

Tips for the Best Sheet-Pan BBQ Chicken with Corn

• Dry the chicken first
  Patting the chicken dry helps the skin crisp better.
  It also allows seasoning to stick evenly.
  This step improves texture and flavor.
• Choose a thick BBQ sauce
  Thicker sauces caramelize better in the oven.
  They cling to the chicken nicely.
  Thin sauces can burn too quickly.
• Do not overcrowd the pan
  Give each piece enough space to roast.
  Crowding causes steaming instead of browning.
  Use two pans if needed.
• Flip the corn halfway through
  Turning the corn helps it cook evenly.
  It prevents one side from drying out.
  You get better color and taste.
• Brush sauce in layers
  Start with sauce early, finish with more later.
  This builds flavor without burning.
  The glaze becomes sticky and rich.
• Broil only at the very end
  Broiling adds a smoky char.
  Watch closely to avoid burning.
  Two minutes is usually enough.
• Let the chicken rest before serving
  Resting keeps the juices inside the meat.
  Cutting too early dries it out.
  Five minutes works perfectly.

Optional Ingredients

• Red onion wedges
• Bell pepper strips
• Smoked paprika
• Chili flakes
• Fresh parsley
• Lime wedges

How to Serve Sheet-Pan BBQ Chicken with Corn?

I like to serve Sheet-Pan BBQ Chicken with Corn straight from the oven while it is still hot and glossy. I usually place the sheet pan in the center of the table and let everyone help themselves. This makes dinner feel relaxed and welcoming, and it keeps the chicken juicy because it doesn’t sit too long before being eaten.

I often pair this dish with light sides so the BBQ flavor stays the star. A crisp green salad with a simple vinaigrette works beautifully, while creamy coleslaw adds a refreshing crunch. When I want something more filling, I serve it with mashed potatoes, rice, or soft bread to soak up the extra sauce left on the pan.

I also enjoy turning leftovers into something new. I sometimes shred the chicken and use it for sandwiches, wraps, or rice bowls the next day. The corn can be cut off the cob and added to salads or mixed into pasta, making this recipe feel fresh again.

Is Sheet-Pan BBQ Chicken with Corn Healthy?

This recipe can be a healthy choice when prepared with balance. Chicken provides a good source of protein, and corn adds natural sweetness and fiber. Baking everything on a sheet pan keeps the meal lighter than frying.

Choosing a BBQ sauce with less sugar and serving the dish with vegetables or a salad helps make it more nutritious. Portion control and fresh sides make this meal both satisfying and wholesome.

Variations and Substitutions

• Boneless Chicken Version
  Use boneless thighs or breasts.
  Reduce cooking time slightly.
  Brush sauce often to keep moisture.
  Great for quick meals.
• Spicy BBQ Chicken
  Add chili flakes or hot sauce.
  Gives heat without overpowering flavor.
  Perfect for spice lovers.
  Balance with sweet corn.
• Low-Sugar Option
  Use sugar-free BBQ sauce.
  Skip honey or brown sugar.
  Still caramelizes nicely.
  Good for lighter diets.
• Vegetable-Focused Pan
  Add zucchini, mushrooms, or peppers.
  Roast alongside the chicken.
  Drizzle with olive oil.
  Makes the meal more filling.
• Grilled Corn Substitute
  Use pre-grilled corn.
  Add it halfway through baking.
  It reheats without drying out.
  Adds smoky depth.
• Drumsticks Only Version
  Drumsticks cook evenly.
  They are budget-friendly.
  Kids love the size.
  Easy to serve.
• Air Fryer Chicken Option
  Cook chicken in the air fryer.
  Roast corn separately.
  Combine with sauce at the end.
  Good for small kitchens.
• Extra Sweet BBQ Style
  Add a little brown sugar.
  Creates a deeper glaze.
  Pairs well with corn.
  Perfect for kids.

How to Store, How to Reheat

Store leftover chicken and corn in an airtight container in the refrigerator. It will stay fresh for up to three days. Keep the sauce-covered items together so they do not dry out.

To reheat, place everything on a baking tray and warm in a 350°F oven until heated through. You can also microwave individual portions, but cover them to keep moisture inside.

Frequently Asked Questions About Sheet-Pan BBQ Chicken with Corn

Can I use frozen corn instead of fresh corn?
Yes, frozen corn works well if fresh is unavailable.
Thaw it completely and pat it dry first.
This helps it roast properly.

Can I prepare this recipe ahead of time?
Yes, you can season the chicken earlier.
Store everything covered in the fridge.
Bake fresh for best results.

What type of BBQ sauce works best?
A thick, smoky BBQ sauce is ideal.
Sweet or classic styles work well.
Avoid watery sauces.

Can I make this recipe without skin-on chicken?
Yes, skinless chicken is fine.
Brush extra sauce during cooking.
This keeps the meat moist.

Sheet-Pan BBQ Chicken with Corn Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Easy Sheet-Pan BBQ Chicken with Corn recipe – juicy chicken, sweet roasted corn, minimal cleanup. Perfect for family dinners and busy weeknights!

Ingredients

• 4 bone-in, skin-on chicken thighs (or drumsticks)

• 3 ears corn, husked and cut into halves

• 1/2 cup BBQ sauce (your favorite)

• 2 tablespoons olive oil

• 1ablespoon honey or brown sugar

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon ground black pepper

• 1 teaspoon salt

• Optional: chopped fresh parsley or green onions, for garnish

Directions

• Prepare the oven and pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with foil or parchment paper to make cleanup easier. Lightly grease the surface with a little olive oil so nothing sticks during roasting.
• Season the chicken: Pat the chicken thighs dry with paper towels to help the skin crisp up nicely. Place them in a large bowl and drizzle with olive oil. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss well, making sure each piece of chicken is evenly coated with the seasoning.
• Prepare the BBQ glaze: In a small bowl, mix the BBQ sauce with honey (or brown sugar). Stir until smooth. This adds a touch of sweetness and helps the sauce caramelize beautifully in the oven.
• Arrange everything on the sheet pan: Place the seasoned chicken on the prepared sheet pan, skin-side up. Brush a generous layer of the BBQ glaze over each piece. Arrange the corn pieces around the chicken, lightly brushing them with olive oil and sprinkling with a little salt and pepper.
• Bake the chicken and corn: Transfer the sheet pan to the oven and bake for 20 minutes. Remove the pan, flip the corn pieces, and brush the chicken with more BBQ sauce. Return to the oven and continue baking for another 15–20 minutes, until the chicken is fully cooked, the skin is slightly charred, and the corn is tender and lightly roasted.
• Finish and rest: For extra caramelization, you can broil the pan for the last 2–3 minutes, keeping a close eye so the sauce doesn’t burn. Once done, remove from the oven and let the chicken rest for about 5 minutes. This helps keep it juicy and flavorful.
• Serve: Garnish with chopped parsley or green onions if desired. Serve hot straight from the sheet pan for an easy, comforting meal.