Paleo Tandoori Chicken Thigh
Treat your taste buds to bold and aromatic flavors with this Paleo Tandoori Chicken Thigh recipe! Perfect for a healthy dinner or meal prep, this dish combines succulent bone-in, skinless chicken thighs with a rich, dairy-free marinade made from coconut milk, lemon juice, and an array of vibrant spices like paprika, cumin, turmeric, and cinnamon. After soaking in the marinade for maximum flavor, the chicken is oven-baked to tender, juicy perfection, with an optional broil for that irresistible charred finish. Ready in under an hour and free from grains, dairy, and refined sugars, this paleo-friendly recipe is a delicious and wholesome twist on the classic tandoori chicken. Serve it garnished with fresh cilantro and a squeeze of lime for added zest, and enjoy a flavorful journey that's sure to impress your family and friends!
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 1 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1.5 teaspoons sea salt
- 0.5 teaspoon fresh black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
In a large mixing bowl, combine coconut milk, lemon juice, olive oil, garlic, ginger, paprika, cumin, coriander, cayenne pepper, turmeric, cinnamon, sea salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl, making sure they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Remove the chicken thighs from the marinade, letting the excess drip off, and lay them out evenly on the prepared baking sheet.
Bake the chicken thighs in the preheated oven for 20 minutes. Then, flip them over and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
For a slightly charred and caramelized finish, broil the chicken on high for 2-3 minutes, watching carefully to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 583 mg | 12% | |
*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.
