Whole30 Tandoori Chicken
Transform your dinner routine with this flavorful and wholesome Whole30 Tandoori Chicken recipe. Marinated in a creamy blend of full-fat coconut milk, zesty lemon juice, aromatic spices like cumin, coriander, turmeric, and a touch of cayenne for heat, this dish delivers bold Indian-inspired flavors while staying Whole30 compliant. The chicken thighs are seared to golden perfection and roasted until tender and juicy, making it a satisfying and protein-packed meal. Quick to prep yet rich in complexity, this recipe is perfect for weeknights or entertaining. Garnished with fresh cilantro and served with lemon wedges, it pairs beautifully with roasted veggies or cauliflower rice. Ready in under an hour, this tandoori-inspired creation checks all the boxes for a healthy, vibrant, and totally crave-worthy meal!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Full-fat coconut milk
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Avocado oil (or compliant cooking oil of choice)
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the coconut milk, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, turmeric powder, cayenne pepper, ground cinnamon, sea salt, and black pepper. Mix thoroughly to create the marinade.
Pat the chicken thighs dry with a paper towel, then add them to the marinade. Ensure they are fully coated. Cover the bowl with plastic wrap or transfer everything to a zip-top bag. Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat the avocado oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for 3-4 minutes until golden and crispy. Flip the chicken and sear the other side for another 2 minutes.
Transfer the skillet to the preheated oven. Roast the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.8 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2324 mg | 49% | |
*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.
