Sheet-Pan Chicken Tikka Thighs

Name: Sheet-Pan Chicken Tikka Thighs
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 Tbsp Full-fat Greek yogurt; 1 tsp Fresh ginger, grated; 2 ea Garlic cloves, minced; 1-1/2 tsp Red chili powder; 1-1/2 tsp Garam masala; 1-1/2 tsp Ground cumin; 1/2 tsp Ground turmeric; 1 Tbsp Olive oil; 1 lb Chicken thighs, boneless and skinless; 1 Tbsp Olive oil; 2 ea Green bell peppers, chopped; 1 ea Red onion, chopped; 1 tsp Cumin

Print Recipe

This preparation of chicken tikka uses boneless, skinless chicken thighs and a broiler for a layered, slightly smoky flavor from the charred edges of otherwise juicy, tender chicken thighs.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Indian

Servings: 4

Equipment

1 Large bowl
1 Sheet pan (13" x 9")

Ingredients

2 Tbsp Full-fat Greek yogurt
1 tsp Fresh ginger, grated
2 ea Garlic cloves, minced
1-1/2 tsp Red chili powder
1-1/2 tsp Garam masala
1-1/2 tsp Ground cumin
1/2 tsp Ground turmeric
1 Tbsp Olive oil
1 lb Chicken thighs, boneless and skinless
1 Tbsp Olive oil
2 ea Green bell peppers, chopped
1 ea Red onion, chopped
1 tsp Cumin

Instructions

In a large bowl, stir together the yogurt, ginger, garlic, chile powder, garam masala, ground cumin, turmeric, 1 teaspoon salt and oil.
2 Tbsp Full-fat Greek yogurt, 1 tsp Fresh ginger, grated, 2 ea Garlic cloves, minced, 1-1/2 tsp Red chili powder, 1-1/2 tsp Garam masala, 1-1/2 tsp Ground cumin, 1/2 tsp Ground turmeric, 1 Tbsp Olive oil
Add the chicken and stir until the thighs are completely coated. Using a fork, thoroughly stab the chicken thighs so the marinade may penetrate the meat. Set aside for 30 minutes or cover and refrigerate overnight to marinate.
1 lb Chicken thighs, boneless and skinless
On a medium sheet pan toss the bell peppers and onion with the cumin seeds and oil and ½ teaspoon salt.
2 ea Green bell peppers, chopped, 1 ea Red onion, chopped, 1 tsp Cumin, 1 Tbsp Olive oil
Lay the ingredients out in a single layer. Using a fork, hold up a chicken thigh over the bowl and scrape the excess marinade off with another fork, and lay it on the vegetables. Repeat the process for the remaining thighs.
Turn the broiler on high. Place the sheet pan on a rack about 3 inches below the broiler. Broil for 7 to 10 minutes. Flip the thighs and broil for another 7 to 10 minutes, until parts of the chicken and vegetables are charred and crisp on the outside and the chicken is cooked through (when a thermometer inserted into the thickest part of a thigh reads 165 degrees).