Sheet-Pan Chicken Tikka Thighs

By Zainab Shah
Updated June 12, 2024

Description

Commonly cooked in restaurants and street stalls across India and Pakistan, chicken tikka is typically prepared with marinated bone-in pieces and cooked on coals or in a tandoor. This preparation of chicken tikka uses boneless, skinless chicken thighs and a broiler for the same effect — layered, slightly smoky flavor from charred edges of otherwise juicy, tender chicken thighs. With minimal cleanup, this dish is delicately sweet, deeply spiced and has a confetti of textures. The chicken is marinated in ginger, garlic and a mix of heady South Asian spices — red chile powder, cumin, garam masala — and yogurt is used as a tenderizer. Thirty minutes of marination does the trick but overnight is better. Bell pepper and onions sweeten during broiling and their edges char and crisp up too. Plus, juices from the spiced chicken further flavor the vegetables. Eat any leftovers in a salad or sandwich.

Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 4 servings

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
• 1½ teaspoons Kashmiri red chile powder or other mild red chile powder
• 1½ teaspoons ground cumin
• 1½ teaspoons garam masala
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• 2 tablespoons vegetable oil or other neutral oil, divided
• Salt
• 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges
• Lemon wedges, for serving
• Naan, roti or basmati rice, for serving

Preparation

Step 1

Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.

Step 2

Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, chile powder, cumin, garam masala, coriander, turmeric, 1 tablespoon of oil and 1 teaspoon of salt. Add the chicken and toss to coat. Set aside to marinate for at least 30 minutes, or cover and refrigerate overnight for best results.

Step 3

On a large sheet pan, toss all the bell peppers with the onion, the remaining 1 tablespoon of oil and ½ teaspoon salt. Roast the vegetables until tender and lightly browned, 20 minutes. Remove the sheet pan from the oven and flip over any especially browned vegetables. Arrange a rack 6 inches from the broiler and set the oven to broil on high.

Step 4

Place the marinated chicken in a single layer on top of the roasted vegetables. Broil until the chicken starts to char, 8 to 10 minutes. Carefully remove the sheet pan, flip the chicken and broil for another 5 to 8 minutes until cooked through and charred in spots.

Step 5

Serve with naan, roti or rice, along with lemon wedges.