Tandoori Chicken

This flavorful, Whole30 and Paleo compatible chicken makes a great main dish and pairs perfectly with any side. The chicken can be baked in the oven or grilled.

Prep:
10
minutes
Cook:
40
minutes
TOtal:
50
minutes

Ingredients

  • 2 1/2 lbs. chicken thighs- bone-in, skin on
  • 2-13.5oz coconut milk cans, solids only
  • 1 lime, juiced
  • 8 garlic cloves, minced
  • 2 T ginger root, minced
  • 1 T paprika
  • 2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp sea salt

‍

Instructions

  1. In a medium bowl whisk together the white solids from the coconut milk cans, lime juice, ginger, garlic, paprika, cumin, cayenne, turmeric, garam masala, and salt. Place your chicken in a container you can cover and then pour the coconut/spice mixture over the chicken. Move the chicken around in the sauce to ensure it is fully coated. Cover the container and place it in the refrigerator overnight.
  2. After your chicken has marinated overnight, preheat your oven to 400 degrees. Line a sheet pan with parchment paper and place a wire rack on the sheet pan. Place the chicken thighs, skin side up, on the wire rack, and bake for 45-50 minutes.
  3. Remove the chicken and turn the oven to its broil setting. Once it is hot, put the chicken back in the oven and broil for 2-3 minutes. This will help to crisp up the skin.
  4. Before serving, scrape the sauce from the sheet pan and pour it over the chicken.