Tandoori Chicken Thighs Ww Marinade Oamc
Experience the bold, vibrant flavors of Tandoori Chicken Thighs with this easy-to-make Weight Watchers-friendly marinade designed for ultimate meal prep convenience. Succulent boneless, skinless chicken thighs are bathed in a creamy, spiced Greek yogurt marinade infused with garlic, grated ginger, and an aromatic blend of cumin, coriander, turmeric, garam masala, and smoked paprika. Perfect for oven-baking, this recipe delivers juicy, flavorful chicken with a lightly charred finish that rivals your favorite takeout. Ideal for make-ahead meal prep (OAMC), you can marinate and freeze for up to three months, making it a hassle-free weeknight dinner solution. Garnish with fresh cilantro and pair with naan or basmati rice for a complete, restaurant-quality meal that’s destined to impress!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (boneless, skinless)
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, garam masala, smoked paprika, cayenne pepper, and salt.
Whisk the mixture until all the spices are well incorporated and a smooth marinade forms.
Trim any excess fat from the chicken thighs, then add them to the marinade. Toss the chicken to ensure each piece is thoroughly coated.
Cover the bowl with plastic wrap or transfer the chicken and marinade to a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours, preferably overnight. (If freezing for OAMC, transfer to labeled freezer-safe bags and freeze for up to 3 months. Thaw in the refrigerator overnight before proceeding.)
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with vegetable oil.
Place the marinated chicken thighs on the prepared rack, shaking off any excess marinade.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
For a charred effect, switch your oven to broil mode during the last 2-3 minutes of cooking. Keep a close eye to avoid burning.
Remove the chicken thighs from the oven and let them rest for 5 minutes. Garnish with freshly chopped cilantro if desired.
Serve hot with naan, basmati rice, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.5 g | ||
| Protein | 235.7 g | 471% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2637 mg | 56% | |
*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.
