December 11, 2013
Crisp-skinned, juicy, fall-off-the-bone tandoori chicken is so easy to make at home, provided you have the basic ingredients and a little bit of planning. After a 4-hour marinade in an Indian yogurt sauce, tender chicken thighs are ready to be baked to perfection in this recipe from. It’s a great weeknight paleo chicken recipe you can prep in the morning and eat right after you get home from work.
Ingredients:
4 pounds chicken thighs, bone-in and skin-on
1 tablespoon kosher salt
1 cup full fat Greek yogurt (or substitute full fat coconut milk)
1 heaping tablespoon Penzeys tandoori seasoning
Juice from ½ a lemon
1 tablespoon coconut oil or fat of choice
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