We found this recipe intriguing and decided to give it a try: https://cooking.nytimes.com/recipes/1025554-sheet-pan-chicken-tikka-thighs?smid=ck-recipe-iOS-share This was remarkably flavorful, with great mouthfeel; it’s definitely a keeper.
Our modifications: first, 1.25 lb was the smallest unit of boneless chicken thighs we could find, so we slightly rounded up the other ingredients. For the yogurt, we used Fage nonfat plain Greek yogurt (we couldn’t find full fat); we supplemented by adding extra oil (1/2 tsp) to the marinade.
Second, in addition to poking a fork liberally through the raw chicken, we cut each thigh into 3 strips each to ensure even cooking.
Third, for the vegetables we used 1 bell pepper (reduced from 2), cut into 1” squares; 1/4 of a large head of cauliflower, cut into bite-sized florets; and 4 shallots, cut into 1/2” cross-grain pieces.
Fourth, in order to avoid overcrowding the chicken and veggies, we spread them out on 2 foil-lined rimmed baking sheets.
Finally, due to our sensitive smoke alarm, we had to improvise the cooking temps to 400 (15 mins), then 450 (10 mins), and then on low broil (3 mins). We served this dish with freshly made basmati rice. (Oct. 2025)
Cooking Adventures 