This dairy-free chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!
In a bowl, whisk together coconut milk or yogurt with oil and spices. Stir in garlic, ginger, lemon, salt, and pepper.
Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight up to 24 hours.
When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a baking sheet, reserving excess marinade.
Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.
Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.
Pre-heat the grill on medium-high until it's hot. Place the chicken on the grill.
Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.
Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.
Remove from the grill and allow to cool for a few minutes before serving.
© 2021 Healy Eats Real. Chicken Tandoori Recipe (Dairy-Free & Paleo) https://healyeatsreal.com/chicken-tandoori-recipe-dairy-free/