Super Easy Tandoori Chicken
JERF, Keto, Paleo, Whole 30, Poultry
Ingredients
4 pounds chicken thighs, bone-in and skin-on
1 tablespoon kosher salt
1 cup full-fat coconut milk, coconut milk yogurt, or Greek yogurt (if you tolerate dairy)
1 heaping tablespoon tandoori seasoning
Juice from ½ a lemon
1 tablespoon coconut oil or fat of choice
Directions
Trim excess fat from the thighs. Season them evenly with kosher salt and stick ‘em in a large bowl.
In a separate bowl, combine the yogurt/coconut milk and the tandoori seasoning.
Pour in the lemon juice and mix well to combine.
Once the marinade is ready, spoon it over the salted chicken, and work it into the poultry with your hands.
Cover the bowl with plastic wrap and stick it in the fridge for 2 to 8 hours to marinate.
When you’re ready to bake the chicken, preheat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
Place a wire rack on a foil-lined rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil.
Arrange the chicken on the rack skin-side down and pop the tray in the oven for about 40 minutes, flipping the pieces skin-side up at the halfway mark.
The chicken’s done when there’s yummy charred bits all over and the juices run clear when stabbed with a skewer.