Super Easy Tandoori Chicken

By Kathy C.

Ingredients

• DOUBLE BATCH w/changes by KC:
• 4 pounds chicken thighs, bone-in and skin-on
• 1 Tablespoon kosher salt
• 1 cup full fat Greek yogurt (or substitute full fat coconut milk)
• 1 heaping Tablespoon Penzeys tandoori seasoning (KC: sub. Curry+Paprika+Garlic)
• Juice from 1/2 a lemon
• 1 Tablespoon coconut oil or fat of choice
• 8 lbs chicken
• 1-2 Tbsp salt (to taste)
• 1 can full fat coconut milk
• juice from 1 lemon
• 1 Tbsp Curry Powder (I use one from Costco)
• 1 1/2 Tbsp Paprika
• 1 1/2 Tbsp Garlic Powder
• Coconut Oil to grease racks

Details

Servings 8
Adapted from nomnompaleo.com

Preparation

Step 1

Grab your thighs and trim off any excess blobs of fat. Season the chicken parts evenly with kosher salt and stick ‘em in a large bowl.

In a separate bowl, combine the yogurt 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 4 to 8 hours to marinate.

When you’re ready to bake the chicken, preheat the oven to 375°F on convection roast setting (or 400°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.
http://nomnompaleo.com/post/3251876576/super-easy-tandoori-chicken