Sheet-Pan Chicken Tikka Thighs Recipe

Introduction

Sheet-Pan Chicken Tikka Thighs offer a flavorful and easy way to enjoy a classic Indian dish with minimal fuss. Marinated in aromatic spices and yogurt, the chicken is broiled alongside vibrant bell peppers and onions for a delicious meal in one pan.

Ingredients

• 2 tablespoons full-fat Greek or Indian yogurt
• 1 teaspoon ginger paste or freshly grated ginger
• 1 teaspoon garlic paste or freshly grated garlic
• 1 1/2 teaspoons Kashmiri red chile powder
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• Salt
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs
• 2 large bell peppers, chopped into 1-inch pieces
• 1 red onion, chopped into 1-inch pieces
• 1 teaspoon cumin seeds
• Cooked rice, for serving (optional)

Instructions

1. Step 1: In a large bowl, combine the yogurt, ginger, garlic, chile powder, garam masala, ground cumin, turmeric, 1 teaspoon salt, and 1 tablespoon oil. Add the chicken thighs and stir until they are completely coated. Use a fork to poke the chicken thighs thoroughly so the marinade can penetrate the meat. Set aside for 30 minutes or cover and refrigerate overnight.
2. Step 2: Preheat your broiler to high. On a medium sheet pan (about 13 by 9 inches), toss the bell peppers and onion with cumin seeds, the remaining 1 tablespoon oil, and 1/2 teaspoon salt. Spread the vegetables in a single layer.
3. Step 3: Using a fork, lift each chicken thigh from the marinade, scraping off excess with another fork, and place it over the vegetables on the sheet pan. Repeat with all the chicken thighs.
4. Step 4: Place the sheet pan on a rack about 3 inches below the broiler. Broil for 7 to 10 minutes until the chicken starts to char.
5. Step 5: Flip the chicken thighs and broil for another 7 to 10 minutes until the chicken and vegetables are crisp at the edges and the chicken is cooked through (an internal temperature of 165°F or 74°C).
6. Step 6: Serve hot with cooked rice if desired, spooning the pan juices over the chicken as a flavorful sauce.

Tips & Variations

• For deeper flavor, marinate the chicken overnight in the refrigerator.
• Use skin-on chicken thighs for extra crispiness, though cooking times may need some adjustment.
• Swap bell peppers for other vegetables like zucchini or cherry tomatoes for variety.
• Adjust the Kashmiri red chile powder to control the heat level according to your preference.

Storage

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. This dish is best enjoyed fresh but reheats well without losing flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they may dry out more quickly. Reduce broiling time and keep a close eye to prevent overcooking.

Can I prepare this recipe without a broiler?

You can bake the chicken and vegetables in a preheated oven at 425°F (220°C) for about 20-25 minutes, flipping midway, until cooked through and slightly charred.