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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.

  • Prep: 12 hrs
  • Cook: 30 mins
  • Yields: 4 Servings


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.

1 cup cultured unsweetened coconut milk

2 tbsp lemon juice

3 cloves garlic, minced

1 tbsp minced fresh ginger

2 tsp paprika

1 tsp ground cumin

1/4 tsp saffron threads, crushed

1/4 tsp ground cinnamon

1/4 tsp cayenne pepper

8 bone-in skinless chicken thighs (21/4 pounds), trimmed

olive oil for the pan

3/4 tsp sea salt


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

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Nutrition Facts

Sodium560 mg
Protein27 grams
Sugar2 grams
Total Fat7 grams
Saturated Fat2.5 grams
Total Carbohydrates4 grams
Dietary Fiber1 gram