Sheet-Pan Chicken Thighs with Spicy Corn 080423

cooking.nytimes.com

Laura Jane

Mostly pescitarian and vegetarian.

2 pounds boneless, skinless chicken thighs

1¾ teaspoons fine sea or table salt

2 tablespoons 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 tablespoons olive oil, plus more for drizzling

5 scallions, thinly sliced

1 jalapeño, sliced into rings

1 lime, halved

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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