Paleo Tandoori Chicken Leg
Experience bold, authentic flavors with this irresistible Paleo Tandoori Chicken Leg recipe, a healthy twist on a classic Indian favorite. Featuring tender chicken legs marinated in creamy unsweetened coconut yogurt, freshly grated garlic and ginger, and a vibrant blend of spices like smoked paprika, cumin, turmeric, garam masala, and cayenne, this dish is packed with flavor while staying entirely Paleo-friendly. The marinade deeply penetrates the meat, thanks to a few strategic slashes, ensuring juicy, aromatic bites in every forkful. Cooked to perfection in the oven and optionally broiled for that signature char, this dish is both easy to prepare and irresistibly delicious. Serve with roasted veggies or cauliflower rice for a wholesome and satisfying meal that’s dairy-free, gluten-free, and grain-free. Perfect for weeknight dinners or special occasions, this Paleo Tandoori Chicken Leg recipe will transport your taste buds to culinary bliss.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 0.5 cups Coconut yogurt (unsweetened)
- 2 tablespoons Lemon juice
- 4 cloves Garlic
- 1 tablespoon Ginger
- 1 teaspoon Smoked paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Olive oil or avocado oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine the coconut yogurt, lemon juice, smoked paprika, turmeric powder, cumin powder, coriander powder, cayenne pepper, garam masala, and salt.
Grate the garlic and ginger, then add them to the marinade. Mix well.
Using a sharp knife, make 2-3 deep slashes on each chicken leg. This helps the marinade penetrate the meat for maximum flavor.
Add the chicken legs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Place the marinated chicken legs on the baking sheet and brush them lightly with olive oil or avocado oil.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is slightly charred.
Optionally, switch the oven to broil for the last 2-3 minutes to achieve a more charred, tandoori-like finish.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with fresh cilantro if desired, and serve with a side of roasted vegetables or cauliflower rice to keep the dish Paleo-friendly.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.3 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1369 mg | 29% | |
*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.
