Super Easy Tandoori Chicken
Ingredients
The marinade
-
1
cup
plain coconut milk yogurt or coconut cream, or full-fat coconut milk, or Greek yogurt
-
2
tablespoons
tandoori spice mix
-
1
tablespoon
Diamond Crystal kosher salt
-
1
tablespoon
lemon juice
The chicken
-
4
pounds
bone-in, skinless chicken thighs
The cooking fat and garnishes
-
1
tablespoon
coconut oil or fat of choice
-
¼
cup
fresh cilantro leaves (optional)
-
1
lime
cut into wedges (optional)
Instructions
- Whisk together the coconut yogurt, tandoori seasoning, kosher salt, and lemon juice in a large bowl.
- Add the chicken thighs to the marinade and ensure they are well-coated.
- Cover and refrigerate the chicken to marinate for 2 to 24 hours.
- Preheat the oven to 400°F on convection roast or 425°F in a non-convection oven.
- Grease a wire rack placed over a rimmed baking sheet with your chosen fat.
- Arrange the marinated chicken on the rack in a single layer, skin-side down.
- Roast the chicken for 40 to 45 minutes, flipping halfway through.
- Check that the chicken is cooked through and has charred bits on top.
- Garnish with cilantro and serve with lime wedges if desired.
Nutrition Facts (estimated)
Servings
8 servings
Calories
549
Total fat
44g
Total carbohydrates
6g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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