Sheet-Pan Chicken Tikka (Oven Broil)
If you’re craving the vibrant, smoky flavors of Indian cuisine but want to keep things simple and hands-off, this Sheet-Pan Chicken Tikka (Oven Broil) is the perfect recipe for you. It brings together tender, juicy chicken thighs marinated in a fragrant blend of yogurt and spices, all cooked on a single pan under the broiler for that irresistible charred effect. The best part? Minimal cleanup and maximum flavor, making it an ideal weeknight dinner or meal prep favorite.
Why I Love This Recipe
There’s something magical about the way the broiler caramelizes the yogurt and spices on the chicken, creating a slightly crisp, beautifully charred exterior while keeping the meat juicy inside. Using boneless, skinless chicken thighs means every bite is tender and packed with flavor. Plus, marinating the chicken in yogurt tenderizes the meat and infuses it with those classic Indian spices like garam masala, cumin, and turmeric — a flavor combo that’s simply addictive.
I also adore how easy and versatile this dish is. You can throw all the ingredients on one sheet pan, broil for about 10-15 minutes, and dinner is done. No need to fire up the grill or heat a heavy skillet. It’s a fantastic way to enjoy restaurant-quality chicken tikka right at home, with minimal effort and fuss.
Once your chicken is ready, garnish it with fresh cilantro and a squeeze of lemon juice for a burst of freshness. Serve it alongside fluffy basmati rice, warm naan, or even toss it into your favorite salad or wraps. For a complete meal, consider pairing it with sides like the Honey Garlic Chicken Thighs Over Orzo or the creamy goodness of the Creamy Roasted Red Pepper Chicken Orzo.
The Ingredient Lineup
- 2 lbs boneless, skinless chicken thighs – These are perfect for juicy, flavorful chicken that stays tender under the broiler.
- 1 cup plain yogurt – Acts as the base for the marinade, tenderizing the chicken and adding tanginess.
- 3 tablespoons vegetable oil – Helps the chicken brown beautifully and keeps it moist.
- 2 tablespoons lemon juice – Adds brightness and balances the rich spices.
- 4 cloves garlic, minced – Brings savory depth and aroma.
- 1 tablespoon fresh ginger, grated – Adds warmth and a subtle zing.
- 2 tablespoons garam masala – The star spice blend for authentic Indian flavor.
- 1 tablespoon ground cumin – Earthy and slightly nutty, it enhances the overall spice profile.
- 1 teaspoon ground coriander – Adds a hint of citrus and sweetness.
- 1 teaspoon turmeric – Gives a beautiful golden color and subtle earthiness.
- 1 teaspoon cayenne pepper (adjust to taste) – For a touch of heat; reduce or omit if you prefer mild.
- Salt to taste – Balances and elevates all the flavors.
- Fresh cilantro, for garnish – Adds a fresh, herbal finish.
- Lemon wedges, for serving – A final squeeze brightens every bite.
Gear Checklist
- Sheet pan – A rimmed baking sheet is ideal for broiling the chicken evenly.
- Mixing bowl – For combining the marinade ingredients and tossing the chicken.
- Measuring spoons and cup – To get your spice ratios just right.
- Grater – For fresh ginger.
- Knife and cutting board – To mince garlic and prep chicken.
- Oven broiler or broil setting on your oven – To achieve that perfect char.
- Spatula or tongs – For flipping the chicken halfway through broiling.
Sheet-Pan Chicken Tikka (Oven Broil) Cooking Guide
Step 1: Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Whisk everything together until you have a smooth, aromatic marinade.
Step 2: Marinate the Chicken
Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but ideally 4 to 6 hours for maximum flavor and tenderness.
Step 3: Preheat Your Broiler and Prepare the Sheet Pan
Set your oven to the broil setting and position the rack about 6 inches from the heating element. Line a rimmed sheet pan with aluminum foil for easy cleanup and lightly grease it with vegetable oil to prevent sticking.
Step 4: Arrange the Chicken on the Sheet Pan
Remove the chicken from the marinade, letting excess drip off, and spread the pieces out evenly on the sheet pan. Avoid overcrowding to ensure even cooking and proper charring.
Step 5: Broil the Chicken
Place the sheet pan under the broiler. Broil the chicken for 6-8 minutes on the first side until the edges start to char and the chicken firms up. Flip each piece using tongs, then broil for another 6-7 minutes until cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
Step 6: Garnish and Serve
Remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and serve with lemon wedges on the side. The zesty lemon juice really enhances the smoky flavor.
Easy Ingredient Swaps
- Chicken breast: Use boneless, skinless chicken breasts instead of thighs for a leaner option. Adjust broiling time slightly as breasts cook faster.
- Greek yogurt: Substitute plain yogurt with Greek yogurt for a thicker marinade and tangier flavor.
- Olive oil: Replace vegetable oil with olive oil for a fruitier, more robust taste.
- Adjust spices: If you don’t have fresh ginger or garlic, use 1/2 teaspoon ground ginger and 1 teaspoon garlic powder as a last resort.
- Mild heat: Omit cayenne pepper or reduce to 1/4 teaspoon for less spice.
Troubleshooting Tips
- Chicken sticks to the pan: Make sure to lightly grease your sheet pan or use foil to prevent sticking.
- Chicken too dry: Avoid overcooking by keeping an eye on the broiling time and checking internal temperature early.
- Not enough char: Position the rack closer to the broiler and broil a minute or two longer, but watch carefully to prevent burning.
- Marinade too runny: Use thicker yogurt like Greek yogurt, or strain excess marinade before broiling.
Shelf Life & Storage
Leftover chicken tikka can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving as it can dry out the chicken.
For longer storage, freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ask the Chef
Can I use bone-in chicken thighs instead of boneless?
Yes, you can use bone-in chicken thighs for extra flavor, but they will need longer cooking time under the broiler. I recommend cutting them into smaller pieces and broiling carefully to avoid drying out the exterior before the inside is cooked through.
Is it necessary to marinate the chicken overnight?
While marinating overnight enhances flavor and tenderness, even 1-2 hours will impart great taste. If short on time, marinate at least one hour to let the spices and yogurt work their magic.
Can I make the marinade dairy-free?
Absolutely! Substitute the plain yogurt with coconut yogurt or a dairy-free plain yogurt alternative. This will still help tenderize the chicken and add a creamy texture.
What sides pair well with this Sheet-Pan Chicken Tikka (Oven Broil)?
This chicken tikka pairs wonderfully with basmati rice, naan, or roasted vegetables. For a delicious one-pan meal, try the Smoky Paprika Chicken Rotini Skillet for a complementary flavor profile.
Next Up in Your Queue
- Smoky Paprika Chicken Rotini Skillet – A quick skillet meal bursting with smoky, savory goodness.
- Honey Garlic Chicken Thighs Over Orzo – Sweet and garlicky chicken served over tender orzo pasta.
- Creamy Roasted Red Pepper Chicken Orzo – A comforting, creamy dish featuring roasted red peppers and chicken.
Time to Try It
Ready to bring the bold spices and juicy char of Indian street food into your kitchen? This Sheet-Pan Chicken Tikka (Oven Broil) recipe is a guaranteed crowd-pleaser with its effortless preparation and authentic flavors. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to satisfy your cravings. Grab your ingredients, preheat that broiler, and get ready for a deliciously simple chicken tikka experience!
Give this recipe a shot and let me know how it turns out. Don’t forget to garnish with fresh cilantro and a squeeze of lemon juice — those little touches take it over the top. Happy cooking!
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Sheet-Pan Chicken Tikka (Oven Broil)
Ingredients
Equipment
Method
- In a large mixing bowl, combine the plain yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Whisk until smooth and aromatic.
- Add the boneless, skinless chicken thighs to the marinade, coating each piece fully. Cover and refrigerate for at least 1 hour, ideally 4 to 6 hours for best flavor and tenderness.
- Preheat your oven to the broil setting and position the rack about 6 inches from the heating element. Line a rimmed sheet pan with aluminum foil and lightly grease it with vegetable oil.
- Remove chicken from marinade, letting excess drip off, and spread pieces evenly on the sheet pan without overcrowding.
- Broil chicken for 6-8 minutes on the first side until edges char and chicken firms. Flip pieces with tongs, then broil another 6-7 minutes until cooked through and browned. Internal temperature should reach 165°F (74°C).
- Remove chicken from oven and let rest a few minutes. Garnish with fresh cilantro and serve with lemon wedges for a bright finish.
Notes
- For juicier chicken, marinate for at least 4 hours or overnight.
- Use Greek yogurt for a thicker, tangier marinade and more coating adherence.
- Adjust cayenne pepper to control heat level or omit for mild flavor.
- Leftovers keep well refrigerated for 3-4 days or frozen up to 2 months.
- Reheat gently in oven or skillet to avoid drying out the chicken.
