Whole30 Tandoori Chicken Drumstick
Experience a flavorful twist on a classic favorite with this Whole30 Tandoori Chicken Drumsticks recipe, celebrating bold spices, clean ingredients, and effortless preparation. These succulent drumsticks are marinated in a dairy-free blend of full-fat coconut milk, fresh lemon juice, garlic, and ginger, paired with aromatic spices like paprika, turmeric, and cinnamon. Perfectly oven-baked, they develop a beautiful golden char with a juicy, tender interior. This recipe is Whole30 and paleo-friendly, making it ideal for anyone seeking nutritious and flavorful meals. Garnished with fresh cilantro and served with zesty lemon wedges, these drumsticks are a versatile dish that’s equally perfect for weekday dinners or impressing guests at a gathering. Ready in under an hour, it's a dish full of vibrant colors and irresistible aromas!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 1 cup Coconut milk (full-fat, canned)
- 2 tablespoons Fresh lemon juice
- 4 cloves Minced garlic
- 1 tablespoon Fresh ginger (grated)
- 1 tablespoon Paprika
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 0.25 teaspoon Ground cinnamon
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
In a large mixing bowl, combine the coconut milk, lemon juice, minced garlic, grated ginger, and all the dry spices (paprika, coriander, cumin, turmeric, cayenne pepper, cinnamon, sea salt, black pepper). Mix well to create a smooth marinade.
Using a sharp knife, make two to three shallow slashes on each chicken drumstick. This allows the marinade to penetrate deeper into the meat.
Add the chicken drumsticks to the bowl with the marinade, coating each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
Arrange the marinated drumsticks on the wire rack, ensuring they don’t touch each other for even cooking.
Bake the drumsticks in the preheated oven for 35-40 minutes, turning them halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is lightly charred and crispy.
Remove the drumsticks from the oven and let them rest for 5 minutes before serving.
Garnish with chopped cilantro and serve with lemon wedges, if desired.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 838 mg | 18% | |
*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.
