Whole30 Tandoori Chicken Leg
Elevate your weeknight dinner with this flavorful Whole30 Tandoori Chicken Leg recipe! Juicy chicken legs are infused with a vibrant, aromatic marinade made from creamy coconut, freshly squeezed lemon juice, garlic, ginger, and an exotic medley of spices like garam masala, cumin, coriander, and turmeric. This healthy, dairy-free, and gluten-free recipe is marinated overnight for maximum flavor, then roasted to perfection with an optional charred finish for that authentic tandoori flair. Ready in just 40 minutes of cook time, this dish pairs beautifully with cauliflower rice or roasted veggies for a satisfying Whole30-compliant meal that doesn't skimp on bold, smoky, and spicy taste.
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Recipe Information
Ingredients
- 4 Chicken legs
- 0.5 cup Coconut cream (unsweetened)
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Sea salt
- 1 tablespoon Avocado oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Wash and pat dry the chicken legs with paper towels. Using a sharp knife, make 2-3 deep slashes on each chicken leg to help the marinade penetrate.
In a large bowl, combine coconut cream, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, turmeric, cayenne pepper, garam masala, and sea salt. Mix thoroughly to create the marinade.
Add the chicken legs to the bowl and massage the marinade into the meat, ensuring it gets into the slashes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup and lightly grease it with avocado oil.
Place the marinated chicken legs on the prepared baking sheet, leaving a bit of space between each piece.
Bake the chicken legs in the preheated oven for 35-40 minutes, flipping them halfway through for even cooking. The internal temperature of the chicken should reach 165°F (74°C).
For an optional charred effect, turn on the broiler during the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro if desired, and serve alongside a salad, cauliflower rice, or roasted vegetables to keep the dish Whole30 compliant.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.4 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1682 mg | 36% | |
*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.
