Paleo Chicken Tandoori
Bursting with bold, aromatic spices, this Paleo Chicken Tandoori is a healthy twist on a classic Indian favorite, perfect for those adhering to paleo, gluten-free, or dairy-free diets. Tender, juicy chicken thighs are marinated in a luscious blend of coconut cream, zesty lemon juice, and a vibrant mix of paprika, cumin, coriander, turmeric, and cayenne for an irresistible depth of flavor. The marinade, enhanced with fresh ginger and garlic, infuses the chicken with authentic tandoori flair, while a quick session on the grill gives it that signature smoky char. Ready in under an hour (plus marinating time), this protein-packed dish is not only easy to prepare but also utterly satisfying. Garnish with freshly chopped cilantro for a pop of color, and serve alongside crisp cucumber salad or mixed greens for a complete paleo-friendly meal. Perfect for weeknight dinners, backyard cookouts, or meal prep, this recipe is a healthier, flavor-packed way to enjoy the timeless allure of tandoori chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (skinless, bone-in)
- 0.5 cup Coconut cream
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger (grated)
- 3 cloves Garlic (minced)
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (fresh, chopped)
Instructions
In a large bowl, combine coconut cream, lemon juice, ginger, and garlic to form the marinade base.
Add paprika, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, and black pepper to the marinade. Stir until all spices are well incorporated.
Add the chicken thighs to the marinade and ensure they are completely covered. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
Preheat your grill to medium-high heat.
Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 10 minutes.
Place the chicken thighs on the grill, skin side down, and cook for about 8-10 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Transfer the cooked chicken to a serving platter. Let it rest for a few minutes.
Garnish with fresh chopped cilantro before serving.
Serve hot with a side of mixed greens or a simple cucumber salad to keep it paleo-friendly.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 63.8 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
