Easy Tandoori Chicken
Prep time: 
Cook time: 
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Serves: 4
This recipe is made with 5 ingredients. Everyone will like it -- even those who say they don't like Indian food!
  • 8 chicken thighs (with bone and skin) (about 2-1/2 lb.)
  • Sea salt
  • 1 cup coconut yogurt (use full-fat)
  • 1 Tbs Tandoori spice mix (here's one)
  • Juice of ½ a lemon
  • coconut or olive oil for greasing the rack
  1. Generously season the chicken with sea salt.
  2. In a large bowl, combine the yogurt, tandoori spice, and lemon juice.
  3. Stir until well combined.
  4. Add the chicken.
  5. Mush it all up with your hands so that the chicken is well coated.
  6. Cover the bowl and place it in the fridge for a few hours or overnight.
  7. Heat your oven to 375°F convection setting, or 400°F regular bake setting.
  8. Cover a large baking tray with foil. Place a rack on top of the tray. Brush the rack with oil.
  9. Arrange the chicken on the rack, skin-side-down, making sure the pieces are not touching each other.
  10. Roast in the oven for 20 minutes, then flip the chicken over and roast for another 20 to 30 minutes, or until the chicken is cooked through and the skin is crispy and browned.
  11. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/easy-tandoori-chicken/