Easy Tandoori Chicken
Recipe from the Nom Nom Paleo™ app for the iPad
- 4 pounds chicken thighs (skin-on or off)
- Kosher salt
- Freshly-ground black pepper
- 1 cup coconut cream or coconut milk
- 1½ tablespoon tandoori seasoning
- Juice from 1 lime
- 1 tablespoon coconut oil or fat of choice
- 3 limes, quartered
Liberally season the chicken with salt and pepper in a large bowl. Combine the coconut cream and tandoori seasoning in a small bowl. Squeeze the lime juice into the marinade. Stir the ingredients together until well-blended. Pour the mixture into the bowl of thighs and rub the marinade into the chicken. Allow the chicken to marinate for about 8 hours in the fridge.
When you’re ready to cook, preheat the oven to 375°F on convection bake or 400°F on regular bake. Place a wire rack on a foil-lined rimmed baking sheet, and grease the rack with a paper towel dipped in melted coconut oil. Arrange the chicken on the rack (skin-side down if you're using skin-on chicken) and pop the tray in the oven for about 40 minutes, flipping the pieces over at the halfway mark. The chicken’s done when there’s yummy charred bits all over, and the juices run clear when you stab the meat.Serve with lemon wedges.