Sheet Pan BBQ Chicken Bites with Buttered Corn

Overhead shot of finished sheet pan BBQ chicken bites and buttered corn on the sheet pan.

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Sheet Pan BBQ Chicken Bites with Buttered Corn

These Sheet Pan BBQ Chicken Bites with Buttered Corn are everything I want in a weeknight dinner: sweet, savory, a little sticky, and made entirely on one pan! Juicy chicken bites get coated in a honey BBQ glaze while buttery corn with peppers and onion roasts right alongside it. Minimal prep, easy cleanup, and total crowd-pleaser energy!

Prep Time10

Cook Time15

Total Time25

Servings: Servings

Calories: 469kcal

Ingredients

For the BBQ Chicken Bites

1.5 pounds chicken breast or thighs
1 tablespoon olive oil
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

For the Honey BBQ Glaze

1/4 cup bbq sauce
1/4 cup honey
1 garlic clove minced

For the Buttered Corn

2 cups frozen corn kernels
½ onion finely diced
½ red bell pepper finely diced
2 tablespoons butter cut into pats

Instructions

Preheat oven to 400˚F.
Cut the chicken into bite sized pieces, about ¾-1 inch in size.
Season the chicken with cornstarch, salt, garlic powder, paprika and pepper. Mix until chicken is coated.
Place the chicken bites on one half of a large, rimmed, sheet pan. On the other half add the corn, onion and peppers, then mix and spread into a thin layer. Top with pats of butter.
Bake for 10 minutes.
While the chicken cooks, make the honey BBQ glaze by whisking together the bbq sauce, honey, and garlic.
Remove the sheet pan from the oven. Pour the BBQ sauce mixture over the chicken and use tongs or a spatula to toss until the chicken is coated.
Return the sheet pan to the oven for 4-6 more minutes, or until chicken is cooked through (165˚F internal temp.)

Notes

Substitutions: Chicken thighs can be used instead of breasts for extra juiciness, and any BBQ sauce you love will work here. Honey can be swapped for maple syrup, and butter can be replaced with olive oil or dairy-free butter if needed.

How to Store: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.

How to Freeze: Let the chicken and corn cool fully before freezing. Transfer to freezer-safe containers or bags and freeze for up to 1 month. For best texture, freeze the chicken and corn separately if possible.

How to Reheat: Reheat in the oven at 350°F until warmed through, about 10 minutes, or microwave in short intervals, stirring halfway through to prevent drying out.

How to Scale: This recipe is easy to double for a crowd, just use two sheet pans so everything stays in a single layer. Avoid overcrowding to ensure even cooking and the best texture.

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