Paleo Tandoori Chicken

Experience bold, smoky flavors with this Paleo Tandoori Chicken, a healthy twist on a classic Indian dish. Marinated in a rich blend of coconut milk, fresh ginger, garlic, and a medley of warming spices like turmeric, cumin, and smoked paprika, this recipe delivers tender, flavorful chicken thighs without dairy or gluten. Whether grilled to charred perfection or baked in the oven, this dish is as versatile as it is delicious, making it perfect for weeknight meals or impressing guests. Garnished with fresh cilantro and served with a squeeze of lime, this paleo-friendly tandoori chicken is a vibrant, protein-packed centerpiece your family will love. Optimized for meal prep, it's gluten-free, dairy-free, and bursting with authentic tandoori flavor!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on preferred)
• 1 cup coconut milk
• 2 tablespoons lemon juice
• 4 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 tablespoon coconut oil (for greasing the grill or baking tray)
• 2 tablespoons fresh cilantro (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

In a large bowl, combine coconut milk, lemon juice, minced garlic, grated ginger, paprika, turmeric, cumin, coriander, cayenne pepper, smoked paprika, sea salt, and black pepper. Whisk until smooth to create the marinade.

Step 2

Using a sharp knife, score the chicken thighs with 2-3 shallow cuts on each side. This helps the marinade penetrate the meat.

Step 3

Place the chicken thighs into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight, for maximum flavor.

Step 4

Preheat your grill to medium-high heat or set your oven to 400°F (200°C). If using the oven, grease a baking tray with coconut oil or line it with parchment paper.

Step 5

If grilling, grease the grill grates with coconut oil to prevent sticking. Place the marinated chicken thighs directly on the grill and cook for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

Step 6

If baking, arrange the chicken thighs on the prepared tray and bake for 40-45 minutes, flipping halfway through, until cooked through.

Step 7

Once cooked, remove the chicken from the grill or oven and let it rest for 5 minutes. Transfer to a serving platter.

Step 8

Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.

Nutrition Facts

Serving size	(991.0g)

Amount per serving	% Daily Value*
Calories	1259.7

Total Fat 78.0g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 376mg	0%
Sodium 2708.1mg	0%
Total Carbohydrate 59.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 21.8g
Protein 85.1g	0%

Vitamin D 52IU	0%
Calcium 206.6mg	0%
Iron 9.7mg	0%
Potassium 1656.6mg	0%

*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.

Source of Calories

Fat: 54.8%

Protein: 26.6%

Carbs: 18.6%