Description
Sheet-Pan Chicken Tikka Thighs combine tender, marinated chicken thighs with vibrant bell peppers and red onion, cooked under the broiler for a smoky, charred exterior. This easy, one-pan meal captures the bold flavors of Indian spices while requiring minimal cleanup, perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Marinade:
- 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 (1 teaspoon for marinade + 1/2 teaspoon for vegetables)
- 2 tablespoons vegetable oil (1 tablespoon for marinade + 1 tablespoon for vegetables)
Main Ingredients:
- 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
Optional:
- Cooked rice, for serving
Instructions
- Prepare the Marinade: In a large bowl, combine the yogurt, ginger paste, garlic paste, Kashmiri red chile powder, garam masala, ground cumin, turmeric, 1 teaspoon salt, and 1 tablespoon vegetable oil. Stir thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, stirring to ensure each piece is evenly coated. Use a fork to poke the chicken thighs multiple times, allowing the marinade to penetrate deeper into the meat. Let them sit for 30 minutes at room temperature or cover and refrigerate overnight for more intense flavor.
- Prepare Vegetables: On a medium-sized sheet pan (approximately 13 by 9 inches), toss the chopped bell peppers and red onion with cumin seeds, the remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Spread the vegetables out in a single even layer to ensure proper roasting.
- Assemble on Sheet Pan: Using a fork, hold a marinated chicken thigh over the bowl and scrape off any excess marinade with another fork before placing it on top of the vegetables. Repeat this with all chicken pieces, arranging them evenly across the vegetables on the sheet pan.
- Broil the Chicken and Vegetables: Set your oven broiler to high and position the oven rack roughly 3 inches below the heat source. Place the sheet pan in the oven and broil for 7 to 10 minutes until you see parts of the chicken and vegetables start to char.
- Flip and Continue Broiling: Carefully flip each chicken thigh to the other side and broil for an additional 7 to 10 minutes. The chicken is done when the internal temperature reaches 165°F (74°C), and the vegetables and chicken have a crisp, charred exterior.
- Serve: Remove the sheet pan from the oven. Serve the chicken and vegetables hot, optionally over cooked rice. Spoon the flavorful pan juices over the chicken as a sauce to add moistness and extra taste.
Notes
- Marinating overnight will result in more flavorful and tender chicken.
- Ensure the chicken thighs are boneless and skinless for even cooking under the broiler.
- You can substitute Kashmiri red chile powder with regular chili powder if unavailable, though it might be less vibrant in color.
- Use a meat thermometer to verify doneness to avoid undercooked chicken.
- If you prefer less spice, reduce the chili powder to 1 teaspoon.
- This dish pairs well with basmati rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Indian
Keywords: Chicken Tikka, Sheet Pan Dinner, Indian Spices, Broiled Chicken, Easy Chicken Recipe, One Pan Meal, Indian Cuisine
