Paleo Tandoori Chicken
Experience the irresistible flavors of Paleo Tandoori Chicken, a vibrant, spice-infused dish perfect for a healthy and satisfying meal. This recipe reimagines the classic tandoori chicken with a paleo-friendly twist, featuring bold seasonings like turmeric, smoked paprika, and cumin, mixed into a creamy coconut milk marinade. Perfectly marinated bone-in chicken thighs are grilled or baked to tender, juicy perfection, delivering smoky charred edges and mouthwatering aroma. With minimal prep time and easy-to-follow steps, this dish is ideal for weeknight dinners or special occasions. Garnish with fresh cilantro and serve alongside zesty lime wedges for an unforgettable combination of flavors. Paleo, dairy-free, and gluten-free, it’s a wholesome meal that tastes indulgent and pairs wonderfully with roasted vegetables or cauliflower rice.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut oil (for greasing the grill or baking tray)
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
In a large bowl, combine coconut milk, lemon juice, minced garlic, grated ginger, paprika, turmeric, cumin, coriander, cayenne pepper, smoked paprika, sea salt, and black pepper. Whisk until smooth to create the marinade.
Using a sharp knife, score the chicken thighs with 2-3 shallow cuts on each side. This helps the marinade penetrate the meat.
Place the chicken thighs into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight, for maximum flavor.
Preheat your grill to medium-high heat or set your oven to 400°F (200°C). If using the oven, grease a baking tray with coconut oil or line it with parchment paper.
If grilling, grease the grill grates with coconut oil to prevent sticking. Place the marinated chicken thighs directly on the grill and cook for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
If baking, arrange the chicken thighs on the prepared tray and bake for 40-45 minutes, flipping halfway through, until cooked through.
Once cooked, remove the chicken from the grill or oven and let it rest for 5 minutes. Transfer to a serving platter.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 21.8 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 207 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1657 mg | 35% | |
*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.
