Tandoori Chicken Thighs Ww Marinade Oamc

Experience the bold, vibrant flavors of Tandoori Chicken Thighs with this easy-to-make Weight Watchers-friendly marinade designed for ultimate meal prep convenience. Succulent boneless, skinless chicken thighs are bathed in a creamy, spiced Greek yogurt marinade infused with garlic, grated ginger, and an aromatic blend of cumin, coriander, turmeric, garam masala, and smoked paprika. Perfect for oven-baking, this recipe delivers juicy, flavorful chicken with a lightly charred finish that rivals your favorite takeout. Ideal for make-ahead meal prep (OAMC), you can marinate and freeze for up to three months, making it a hassle-free weeknight dinner solution. Garnish with fresh cilantro and pair with naan or basmati rice for a complete, restaurant-quality meal that’s destined to impress!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs (boneless, skinless)
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, garam masala, smoked paprika, cayenne pepper, and salt.

Step 2

Whisk the mixture until all the spices are well incorporated and a smooth marinade forms.

Step 3

Trim any excess fat from the chicken thighs, then add them to the marinade. Toss the chicken to ensure each piece is thoroughly coated.

Step 4

Cover the bowl with plastic wrap or transfer the chicken and marinade to a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours, preferably overnight. (If freezing for OAMC, transfer to labeled freezer-safe bags and freeze for up to 3 months. Thaw in the refrigerator overnight before proceeding.)

Step 5

When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with vegetable oil.

Step 6

Place the marinated chicken thighs on the prepared rack, shaking off any excess marinade.

Step 7

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Step 8

For a charred effect, switch your oven to broil mode during the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

Step 9

Remove the chicken thighs from the oven and let them rest for 5 minutes. Garnish with freshly chopped cilantro if desired.

Step 10

Serve hot with naan, basmati rice, or a fresh salad. Enjoy!

Nutrition Facts

Serving size	(1119.6g)

Amount per serving	% Daily Value*
Calories	1938.3

Total Fat 95.6g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 896.5mg	0%
Sodium 3116.4mg	0%
Total Carbohydrate 26.1g	0%
Dietary Fiber 5.2g	0%
Total Sugars 10.5g
Protein 235.7g	0%

Vitamin D 0IU	0%
Calcium 482.5mg	0%
Iron 15.4mg	0%
Potassium 2637.2mg	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: 45.1%

Protein: 49.4%

Carbs: 5.5%