Easy Crispy Sheet Pan Tandoori Chicken Thighs
A simple and quick recipe for crispy, flavorful tandoori chicken thighs cooked on a sheet pan, perfect for busy weeknights or dinner parties.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 cup plain full-fat yogurt
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional)
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil or melted ghee
Instructions
- Prepare the marinade by combining yogurt, minced garlic, grated ginger, lemon juice, ground cumin, ground coriander, smoked paprika, turmeric, garam masala, red chili powder (optional), salt, and olive oil or melted ghee in a medium bowl. Whisk until smooth and well combined (about 5 minutes).
- Pat dry the chicken thighs with paper towels to ensure crispy skin. Add the chicken to the marinade and coat each piece thoroughly. Cover and refrigerate for at least 1 hour, ideally 3-4 hours or overnight for deeper flavor.
- Preheat the oven to 425°F (220°C).
- Line a sheet pan with parchment paper or foil. If using, place a wire rack on the pan. Arrange the chicken thighs skin-side up, spaced evenly.
- Bake the chicken for 35-40 minutes. Halfway through (around 20 minutes), baste the chicken with leftover marinade or pan juices to keep it moist and flavorful. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
Notes
Pat chicken skin dry before marinating to ensure crispiness. Use a wire rack on the sheet pan for better air circulation and crisp skin. Baste halfway through cooking to keep chicken moist. Broil for 2-3 minutes at the end if extra crispiness is desired. For dairy-free, substitute plain yogurt with unsweetened coconut yogurt. Avoid overcrowding the pan to prevent steaming.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Fat: 18
- Carbohydrates: 3
- Fiber: 1
- Protein: 25
Keywords: tandoori chicken, sheet pan chicken, crispy chicken thighs, Indian chicken recipe, easy dinner, oven baked chicken, tandoori marinade