Whole30 Tandoori Chicken Leg

Experience the bold, aromatic flavors of this Whole30 Tandoori Chicken Leg recipe—a healthy twist on a classic Indian-inspired dish. Marinated in a velvety blend of unsweetened coconut cream, fresh lemon juice, garlic, and a symphony of warming spices like turmeric, garam masala, and paprika, these chicken legs are infused with deep, vibrant flavors. Perfectly roasted to juicy, golden perfection, this dish is an easy, oven-baked delight that fits into your Whole30 lifestyle without compromising on taste. Serve it with cauliflower rice, a crisp salad, or roasted veggies for a wholesome, satisfying meal that’s gluten-free, dairy-free, and irresistibly delicious.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place the marinated chicken legs on the prepared baking sheet, leaving a bit of space between each piece.

Step 6

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).

Step 7

For an optional charred effect, turn on the broiler during the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Step 8

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

Step 9

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

Serving size	(805.3g)

Amount per serving	% Daily Value*
Calories	1422.8

Total Fat 110.3g	0%
Saturated Fat 52.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 453.5mg	0%
Sodium 2800.5mg	0%
Total Carbohydrate 23.2g	0%
Dietary Fiber 7.6g	0%
Total Sugars 5.4g
Protein 90.5g	0%

Vitamin D 0IU	0%
Calcium 151.3mg	0%
Iron 14.7mg	0%
Potassium 1682.4mg	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: 68.6%

Protein: 25.0%

Carbs: 6.4%