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5 from 9 votes

KISS Pomegranate Lime Sheet Pan Chicken

Prep Time20 mins
Cook Time30 mins
Marinating Time12 hrs
Total Time12 hrs 50 mins
Servings: 6


  • 8 boneless, skinless chicken thighs
  • 3 large or 4 medium sweet potatoes, cubed
  • 2 corn cobs, kernels removed
  • Avocado oil for drizzling
  • Salt and pepper to taste

For the marinade

  • 2 cups 100% pomegranate juice
  • 1/3 cup freshly squeezed lime juice (about 3 small limes)
  • 1/4 cup avocado oil
  • 1 Tbsp dijon mustard
  • 1 Tbsp jarred, minced garlic
  • 1/4 cup chopped cilantro
  • 1 tsp salt
  • 2 tsp ground black pepper


  • In a small bowl, whisk together all of the marinade ingredients. Place chicken thighs in a gallon-size resealable bag and add marinade. Marinate in the refrigerator overnight.
  • Preheat oven to 400F and spray a sheet pan with avocado oil.
  • Peel and cut sweet potatoes into ½-inch cubes and remove kernels from the corn cobs.
  • Using tongs, remove chicken thighs from the resealable bag and place on the greased sheet pan and pour the remaining marinade into a small saucepan and begin to simmer on low heat.
  • Spread the sweet potato cubes and corn alongside chicken and drizzle with avocado oil and salt and pepper.
  • Place in the oven for 30 min, or until the chicken reaches an internal temperature of 165F.
  • While chicken is cooking, turn the heat on medium high make and sure the marinade comes to a rolling boil for 1-2 minutes. Afterwards, you can turn it back down to a simmer.
  • Once the chicken is done, drizzle the sauce over top and garnish with some fresh cilantro and lime wedges.