Sheet-Pan Chicken Tikka Thighs

40 min + 30 min marinating4 servings

Broiled chicken thighs coated in a yogurt-spice marinade, roasted with peppers and onions until charred.

Adjust▾

🌐Translate

⋯

prepPreheat broiler to high.
2 tablespoons full-fat Greek or Indian yogurt	Stir yogurt, ginger, garlic, spices & salt	Stir in oil & chicken, stab to penetrate	Marinate 30 min or overnight	Lay marinated chicken on vegetables	Broil 7–10 min, flip, broil 7–10 min until 165°F / 74°C
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 tablespoon vegetable oil (for the marinade)
450 g boneless, skinless chicken thighs
2 large bell peppers, chopped into 1-inch pieces	Toss peppers, onion, cumin seeds & oil on pan
1 red onion, chopped into 1-inch pieces
1 teaspoon cumin seeds
1 tablespoon vegetable oil (for the vegetables)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.