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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.
Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
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).
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.
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.
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).
If desired, garnish with cilantro and serve with lime wedges!