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.
1Combine the coconut milk, lemon juice, garlic, ginger, paprika, cumin, saffron, cinnamon, and cayenne in a large bowl. Add the chicken and toss well to coat. Cover with plastic wrap and refrigerate overnight.
2Preheat 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.
3Remove the chicken from the marinade and season with the salt. Place the chicken on the prepared baking sheet. Roast until a thermometer inserted into the thickest part of the chicken registers 165°F, 25 to 28 minutes. Enjoy!
Tandoori Chicken joins Roasted Spiced Chickpeas, Curried Lentils and Mom’s Apple Chai Shake on our Indian Influence menu. Take a trip to far-off India, using these four delicious dishes as your passport.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.