Paleo Tandoori Chicken Leg

Elevate your dinner table with this mouthwatering Paleo Tandoori Chicken Leg recipe, a delicious fusion of bold Indian spices and wholesome, dairy-free ingredients. Perfectly marinated in a tangy blend of unsweetened coconut yogurt, lemon juice, and aromatic spices like turmeric, garam masala, and smoked paprika, these chicken legs are tender, flavorful, and incredibly satisfying. The marinade permeates the meat for a depth of flavor, thanks to deep slashes that allow the spices to infuse fully. Baked to perfection with just a hint of char, this recipe is as healthy as it is delicious, keeping it grain-free, gluten-free, and Paleo-friendly. Serve these juicy chicken legs with roasted vegetables or cauliflower rice for a nourishing and vibrant meal that’s sure to impress!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken legs
• 0.5 cups Coconut yogurt (unsweetened)
• 2 tablespoons Lemon juice
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Smoked paprika
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Olive oil or avocado oil
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the coconut yogurt, lemon juice, smoked paprika, turmeric powder, cumin powder, coriander powder, cayenne pepper, garam masala, and salt.

Step 2

Grate the garlic and ginger, then add them to the marinade. Mix well.

Step 3

Using a sharp knife, make 2-3 deep slashes on each chicken leg. This helps the marinade penetrate the meat for maximum flavor.

Step 4

Add the chicken legs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Step 5

When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Step 6

Place the marinated chicken legs on the baking sheet and brush them lightly with olive oil or avocado oil.

Step 7

Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is slightly charred.

Step 8

Optionally, switch the oven to broil for the last 2-3 minutes to achieve a more charred, tandoori-like finish.

Step 9

Remove the chicken from the oven and let it rest for 5 minutes before serving.

Step 10

Garnish with fresh cilantro if desired, and serve with a side of roasted vegetables or cauliflower rice to keep the dish Paleo-friendly.

Nutrition Facts

Serving size	(815.4g)

Amount per serving	% Daily Value*
Calories	1231.6

Total Fat 87.7g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 453.5mg	0%
Sodium 2829.4mg	0%
Total Carbohydrate 23.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 2.3g
Protein 88.0g	0%

Vitamin D 0IU	0%
Calcium 140.9mg	0%
Iron 10.4mg	0%
Potassium 1368.6mg	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: 64.0%

Protein: 28.5%

Carbs: 7.5%