Paleo Tandoori Chicken Drumstick
Elevate your dinner table with this irresistibly flavorful Paleo Tandoori Chicken Drumstick recipe! Perfectly spiced and paleo-friendly, these juicy drumsticks are marinated in a rich blend of coconut cream, fresh lemon juice, ginger, garlic, and aromatic spices like cumin, garam masala, and turmeric, ensuring every bite is bursting with Indian-inspired zest. The marinade penetrates deeply thanks to shallow slashes in the chicken, creating tender, mouthwatering drumsticks that are oven-baked to perfection with a crisp, charred finish. With just 15 minutes of prep and simple ingredients, this recipe is ideal for weeknight dinners or special gatherings. Serve them hot with a garnish of fresh cilantro for a vibrant, restaurant-quality dish that's gluten-free, dairy-free, and absolutely wholesome!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 1 cup Coconut cream
- 2 tablespoons Lemon juice
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Sea salt
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the coconut cream, lemon juice, garlic, ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, garam masala, sea salt, and olive oil. Mix well to form a smooth marinade.
Using a sharp knife, make 2-3 shallow slashes on each drumstick to allow the marinade to penetrate deeper.
Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade. Ensure the chicken is evenly covered.
Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Arrange the marinated drumsticks on the prepared baking sheet, spacing them out to allow even cooking.
Bake the chicken in the preheated oven for 35-40 minutes, flipping the drumsticks halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is slightly charred and crispy.
Remove from the oven and let the drumsticks rest for 5 minutes before serving.
Optional: Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 31.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 636 mg | 14% | |
*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.
