Tandoori-Style Chicken

Total Time: 50m
Servings: 8
Serving Size: 1 piece
Level: Easy
Calories: 110

Dips, Dressings, and Marinades Main Dishes Diabetes Friendly Gluten Free

Ingredients

8 boneless, skinless chicken thighs
1 cup (5.3oz) siggi’s Coconut skyr
4 Tbs freshly squeezed lemon juice
2 cloves garlic, finely minced
1/2 tsp fresh ginger, finely minced or grated
1 tsp garam masala
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp ground turmeric
1 1/2 tsp salt

Nutrition Facts per serving

Calories 110, Protein 15g, Total Fat 4g, Saturated Fat 1g, Cholesterol 70mg, Sodium 440mg, Total Carbohydrates 2g, Sugars 1g

Preparation

Score the chicken thighs with a sharp knife. This is to help the meat absorb all the delicious flavors.

To make the marinade, combine all ingredients in a large ziptop bag and place chicken in the bag. Seal and squish all around the make sure all pieces are covered.

Marinate at least 5 hours or best overnight in the refrigerator.

When it’s time to cook the chicken, remove it from the refrigerator and wait about 20 minutes or until room temperature.

Set oven to a high broil and turn the oven to 350* F. We are looking for a nice char on the chicken. Can use a grill if one is available.

Prepare a sheet pan with foil. Place chicken on the pan and make sure there is plenty of marinade covering the chicken. Set it under the broiler until it starts to brown, about 10-15 minutes. When nicely seared, place into the oven and cook for about 10 minutes or until the internal temperature of the chicken is at 165*F.

Serve with sliced red onion, basmati rice and more yogurt!