Tandoori Chicken
March 7, 2017
This tender chicken dish gets its name from traditional Indian tandoor ovens. Remember to leave time to refrigerate overnight so the spicy marinade can do its delicious work.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 12 hrs
- Cook: 30 mins
- Yields: 4 Servings
Directions
1NOTE: 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.
2Combine the coconut milk, lemon juice, garlic, ginger, paprika, cumin, saffron, cinnamon, and cayenne in a large bowl.
3Add the chicken and toss well to coat.; cover with plastic wrap and refrigerate overnight.
4Preheat 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.
5Remove the chicken from the marinade and season with the salt. Place the chicken on the prepared baking sheet.
6Roast 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.
