Sheet-Pan Chicken Tikka Thighs  Recipe (2024)

Just a heads-up (that most of you already know, but some may not, hence this note!) that dark meat (chicken thighs, legs) are best cooked to an internal temp of at least 175-180, with many credible sites saying 180-190. Spruce Eats, America's Test Kitchen, Epicurious and many more give that advice, as the higher temp breaks down the connective tissue in dark meat and makes the texture far better. It won't be dried out, unlike breast meat cooked to 180 or more

This was perfect for one serving from toaster oven on 108 degree day, cut recipe about in half. 1 inch onion wedges and bi thigh skinned had nicely charred bits. Baked first and then broiled. Did sub buttermilk and New Mexico chile powder and didn't scrape off marinade. Will try again with mini peppers for more colorful dish. Not trimming thigh yielded decent amount of juices for brown rice. And no leftovers!

Wonderful easy recipe. I left on a lot of the yogurt mixture and it was fantastic.I served it with pearl couscous cooked with petite peas. Raw cukes and cherry tomatoes. This is going into the regular repertoire!

Doubled all the spices and used a single serve cup of Greek yoghurt, baked at 300 for 20/25 mins before broiling both sides. I also did the vegetables separately at 400 for 15/20 mins and put them under the broiler for the last 5 mins - turned out perfect and the marinade was delicious! Will be making this again

I made this on a charcoal grill tonight. I put the veggies in a grill basket and the chicken on top. Cooked the veggies directly over the heat for 10 min. Push the grill basket to the back of the grill (off direct heat) and grill the chicken for 7 min per side. Turned out great!

What temp did you bake at before broiling?

I made this last night. It was good served with rice flavored with cinnamon, cumin and cloves. The negative about this recipe is the smoke generated by using the broiler to cook the chicken and vegetables. It was a good thing my hood has a powerful fan to manage the smoke that poured out of the oven. If you don't have a fan like that maybe you might not want to use this technique in your kitchen.

I followed the advice of a few of the other cooks above and baked this at 350 for about 20 mins and then broiled on low broil for 5 mins each side. Came out perfectly! I also added a few sliced mushrooms just because I love them.

No need to scrape off the yogurt mixture. I doubled the garlic and ginger, but otherwise followed the recipe exactly and it was amazing. How is a meal that is so easy to make so incredibly delicious? One of the highest flavor to effort ratios ever!

Its the acid in the yogurt that does the tenderizing. you can substitute with lemon or lime juice. You can moderate the spice level by using less or milder version of red chilli powder. Note that the garam masala also provides heat of a different kind, use accordingly.

I used Aleppo pepper because that's what I have on hand. I tasted the spice mixture before adding the chicken and it was delicious.

Wonderful flavors and an excellent dinner choice! It was missing something to take it to the top though. . . some heat perhaps? Spicy roasted tomatoes in harissa maybe to accompany the rest. . . Open to ideas!

Excellent and easy. Like others, I didn't bother with scraping off the yogurt mixture. Because it was what I had, I used Aleppo pepper (2tsp.) and 0.5 tsp. of smoked paprika , with a pinch of cayenne. Next time I'll probably use New Mexico Chile powder instead of Aleppo for more heat. But was still delicious with Aleppo. Also like others, cooked for 20 minutes at 350, then did broiler. I think a squeeze of lemon at end would be great. My husband had his in a pita with more yogurt, raved about it

Boned, skinned, and butterflied the thighs. Broiled about 6 inches from elements in electric oven. 10 minutes per side. And then a bit more… temp good, but veggies needed more so they went in alone for a few. Pretty good, I must say!

Delicious & easy! I prepared the dish as written, following other reviewer suggestions to leave all the marinade on the thighs & cook them to 175-ish. They came out tender, juicy and flavorful. I love all the beneficial spices (ginger, turmeric). Didn’t have the special chili powder but my regular chili powder worked fine for our palates. Will definitely make again for friends & family!

Great easy recipe. We brilled them on a mat on gas grill, they were delicious. Making again, for guests this time

This is so easy, quick and delicious! I also left the marinade on the chicken, and used 1/4 tsp of cumin on the veggies as I didn’t have cumin seeds. Also held the chili powder for non-spicy eaters. Otherwise made as written, topped with chopped cilantro and lots of sriracha (for myself) and it’s a very fine weeknight meal. I like broiling the thighs like this, might try it with other ideas like shawarma.

My husband and I are on a low-carb diet. This recipe was a brilliant and delicious substitute for traditional tikka, minus the rice. We didn't scrape off the marinade; loved the char on the juicy chicken.

I baked in a roasting pan with the vegetables underneath the chicken at 425 for 30-32 mins and it came out perfect! We will definitely make this one again, so easy and delicious!

Somewhere around halfway, maybe when turning the chicken, I'd turn the pan, too. Maybe it's my oven, but the peppers and onions at the back of the oven got a bit too blackened. Otherwise, an easy & flavorful recipe.

I followed the recipe to a T and it was perfect. The juices from the chicken nicely blended with the caramelized onion and peppers. I serviced it with curry lentils. If I had this dish in a restaurant would go back in a heartbeat!

Outstanding recipe. I doubled the fresh ginger, swapped in a teaspoon of cayenne for the Kashmiri chili powder. Left the marinade on during broiling and served the chicken over rice with pistachios and chopped dates, adding the juices from the pan, and steamed Swiss chard.

No need to scrape off the yogurt mixture. I doubled the garlic and ginger, but otherwise followed the recipe exactly and it was amazing. How is a meal that is so easy to make so incredibly delicious? One of the highest flavor to effort ratios ever!

This was great. I left all the marinade on, as some others had suggested. It turned out fine

One of the first recipes I made as a beginner cook, and was super delicious and easy! Only things I recommend: more than 1 pound of chicken thighs are necessary to eat as many servings, go heavy on the seasonings, don’t scrape the yogurt off the chicken, and one whole red onion is certainly overkill, especially with the given pan size.

I followed the advice of a few of the other cooks above and baked this at 350 for about 20 mins and then broiled on low broil for 5 mins each side. Came out perfectly! I also added a few sliced mushrooms just because I love them.