Paleo Tandoori Chicken Thigh

Discover the bold and aromatic flavors of Paleo Tandoori Chicken Thighs, a healthy twist on the classic Indian-inspired dish that's perfect for clean eating enthusiasts. Marinated in a luscious blend of full-fat coconut milk, fresh lemon juice, and a medley of warm spices like cumin, turmeric, and paprika, these bone-in, skinless chicken thighs are tender, juicy, and packed with flavor. Oven-baked to perfection and finished with a quick broil for that irresistible charred edge, this paleo-friendly recipe is as easy to prepare as it is delicious. Serve these protein-packed delights with a sprinkle of fresh cilantro and a squeeze of tangy lime for a meal that's both nourishing and unforgettable. Perfect for weeknight dinners or meal prep, this recipe caters to gluten-free, dairy-free, and grain-free diets while delivering restaurant-quality taste.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skinless chicken thighs
• 1 cup full-fat coconut milk
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 1.5 teaspoons sea salt
• 0.5 teaspoon fresh black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 4 pieces lime wedges (optional for serving)

Directions

Step 1

In a large mixing bowl, combine coconut milk, lemon juice, olive oil, garlic, ginger, paprika, cumin, coriander, cayenne pepper, turmeric, cinnamon, sea salt, and black pepper to create the marinade.

Step 2

Add the chicken thighs to the bowl, making sure they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Step 3

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 4

Remove the chicken thighs from the marinade, letting the excess drip off, and lay them out evenly on the prepared baking sheet.

Step 5

Bake the chicken thighs in the preheated oven for 20 minutes. Then, flip them over and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).

Step 6

For a slightly charred and caramelized finish, broil the chicken on high for 2-3 minutes, watching carefully to avoid burning.

Step 7

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

Step 8

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

Nutrition Facts

Serving size	(1509.8g)

Amount per serving	% Daily Value*
Calories	2838.8

Total Fat 187.6g	0%
Saturated Fat 83.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 981mg	0%
Sodium 4283.9mg	0%
Total Carbohydrate 56.6g	0%
Dietary Fiber 14.0g	0%
Total Sugars 13.2g
Protein 243.7g	0%

Vitamin D 0IU	0%
Calcium 316.4mg	0%
Iron 23.4mg	0%
Potassium 3490.6mg	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: 58.4%

Protein: 33.7%

Carbs: 7.8%