Shake up your weeknight chicken with these Whole30 Tandoori Chicken Thighs!
Let’s not be shy here. The old roasted chicken routine can become boring. There… I said it. And don’t get me wrong, I do like chicken. Chicken is like the predictable relationship we’ve all had, sure it loves me, sure it’s healthy, sure it would change my tire at 3 am, but is it going to take me to an Indian adventure and spice up my life?! Wait, these Tandoori Chicken Thighs just might.
These Tandoori Chicken Thighs are done in 3 easy steps:
They are literally so easy. I toss the marinade and chicken thighs in a ziploc, put them in my fridge the night before, and when I get home from work the next day they are all flavorful and ready to whip up! Alright friends, that is all I got- time to get jiggy with it!
Whole30 Tandoori Chicken Thighs
Time to whip up some Whole30 Tandoori Chicken Thighs! Perfect for a weeknight meal to serve with veggies or potatoes. Or Serve with a salad!
- 8 Bone-In Chicken Thighs
- 1 Can Coconut Milk
- 1 Lemon, juice
- 1 tbsp Curry
- 1 tbsp Smoked Paprika
- 1 tsp Turmeric
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Ginger
- 1/2 tsp Coriander
- 1/8 tsp Cayenne Pepper
- 1 tbsp Olive oil
In a large ziplock bag add all ingredients except olive oil. Try to remove all the air you can and zip shut. Shake and move contents until the marinade is mixed and completely covering the chicken. Put in fridge and marinate for 8-24 hours.
After you are done marinating the chicken, preheat oven to 400 degrees. Heat 1 tbsp olive oil in large oven proof skillet. Get super hot. Using tong remove chicken thighs (save marinade) and place skin side down and sear for 3-5 minutes. Flip chicken thighs over and add remaining marinade in bag to skillet. Turn off heat and place skillet into preheated oven. Cook for 15 minutes or until chicken reaches 165 degrees.