Tandoori Chicken (Boneless)
Tandoori chicken is made with tender boneless chicken and a yummy tandoori marinade featuring yogurt, cayenne pepper, and garam masala.
- 2 lbs chicken thighs boneless and skinless
- 1/4 cup ghee or butter melted
- 2 tbsp ghee or butter melted
- 2 lemons sliced
- 1 small bunch cilantro leaves
Make cuts on the flesh of the chicken. In a bowl whisk together the marinade ingredients.
Add the chicken to the marinade and toss to coat. Make sure to get marinade in all cuts to penetrate flavor. Cover with plastic wrap and refrigerate minimum 3 hours or overnight.
Preheat your oven to 400°F. Place a grill rack over a baking sheet lined with foil.
Coat the rack with cooking spray. Using gloves or tongs - Shake and discard excess marinade from chicken. Place the chicken on the grill rack leaving space in between each piece.
Bake the chicken for 30 minutes. After 15 minutes, brush some butter/ghee over each chicken piece. After 30 minutes, turn the chicken pieces over. Brush with more butter/ghee and continue baking for another 15 minutes. Be sure inserted thermometer reads 165°F.
Set grill temperature to 400°F. Clean and oil the grill grates.
Using gloves or tongs - Shake and discard excess marinade from chicken. Grill 3 minutes first side, flip and brush some butter over each chicken piece, grilling for 6 minutes. Turn once more, brush some butter over each chicken piece and grill for another 1-2 minutes. Be sure inserted thermometer reads 165°F.
Serve topped with more melted butter/ghee, chopped cilantro and lemon slices.
Calories: 342kcal | Carbohydrates: 9g | Protein: 34g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 177mg | Sodium: 345mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg