Savory Tandoori Chicken
A keto-friendly Tandoori Chicken recipe that features a zesty marinade with vibrant spices and a smoky char.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Keto, Gluten-Free
Ingredients
Scale
- 4 pieces Chicken Thighs (Skinless)
- 1 cup Yogurt (Greek preferred)
- 1 teaspoon Cayenne Pepper (Adjust to taste)
- 1 teaspoon Paprika (Smoked paprika for a twist)
- 3 cloves Garlic (Minced)
- 1 inch Ginger (Minced fresh)
- 2 tablespoons Lime Juice (Or vinegar as alternative)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Cooking Oil (Vegetable or avocado)
- 2 tablespoons Fresh Cilantro (Chopped)
- 2 pieces Lemon Wedges
Instructions
- Mix the marinade in a bowl with yogurt, cayenne, paprika, garlic, ginger, lime juice, salt, and black pepper.
- Coat the chicken thighs in the marinade until well-coated.
- Let the chicken marinate for at least 30 minutes or up to 2 hours.
- Preheat the grill or oven to medium-high heat (425°F or 220°C).
- Cooking the chicken thighs for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Rest the chicken for about 5 minutes after cooking.
- Serve with lemon wedges for an added bright touch.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid using the microwave for reheating to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg