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Tandoori Chicken
Ingredients
1 cup
cultured unsweetened coconut milk
2 tbsp
lemon juice
3
garlic, minced
1 tbsp
minced fresh ginger
2 tsp
paprika
1 tsp
ground cumin
1/4 tsp
saffron threads, crushed
1/4 tsp
ground cinnamon
1/4 tsp
cayenne pepper
8
bone-in skinless chicken thighs (2 1/4 pounds), trimmed
to taste
olive oil for the pan
3/4 tsp
sea salt
Instructions
STEP 1
1 NOTE: This dish will need to be refrigerated overnight before cooking. If you do prefer to grill the chicken, grill over indirect medium-high heat (400 to 450°F) for 25 to 28 minutes or until the internal temperature of the chicken reaches 165°F.,
STEP 2
2 Combine the coconut milk, lemon juice, garlic, ginger, paprika, cumin, saffron, cinnamon, and cayenne in a large bowl.,
STEP 3
3 Add the chicken and toss well to coat.; cover with plastic wrap and refrigerate overnight.,
STEP 4
4 Preheat the oven to 450°F. Lightly dampen a paper towel with a small amount of olive oil and wipe a large rimmed baking sheet with it.,
STEP 5
5 Remove the chicken from the marinade and season with the salt. Place the chicken on the prepared baking sheet.,
STEP 6
6 Roast until a thermometer inserted into the thickest part of the chicken registers 165°F, 25 to 28 minutes. Enjoy!
Nutrition Facts
(per serving)
Calories:
356 calories
Servings:
8 servings
Carbohydrates:
3 g
Fat:
26 g
Fiber:
1 g
Protein:
22 g
Sugar:
0.6 g
Meal Effort
Preparation:
10 minutes
Cook:
28 minutes
Total:
38 minutes