Step 1

In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. (Got a bottle of Nom Nom Paleo Tandoori Marinade? Shake it up and measure out 1 cup as the marinade!) Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.

Step 2

Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.

Step 3

When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).

Step 4

Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.

Step 5

Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.

Step 6

The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).

Step 7

If desired, garnish with cilantro and serve with lime wedges!