Tandoori Style Chicken Thighs - Low Carb and Gluten Free
Try this Tandoori Style Chicken Thighs - Low Carb and Gluten Free recipe, or contribute your own.
Try this Tandoori Style Chicken Thighs - Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 0.780090625921219 g
- Cholesterol 48.3393750005853 mg
- Fat 8.81272031265224 g
- Fiber 0.00756250011593314 g
- Protein 10.3676437507466 g
- Saturated Fat 2.57680125009776 g
- Serving Size 1 1 chicken thigh (69g)
- Sodium 222.417187859255 mg
- Sugar 0.772528125805286 g
- Trans Fat 0.560796093758148 g
- Calories 126 calories
Step-by-step
- Combine all of the marinade ingredients in a gallon sized ziploc bag and mix well.
- Rinse and pat dry your chicken thighs. Using a sharp knife, make a few deep slices across the top of each thigh. Add the chicken to your ziploc bag, squeeze the excess air out and seal. Squeeze and squish the bag to make sure the chicken is well coated, then toss into the fridge. Marinate for at least 4 hours, overnight is even better.
- Preheat the oven to 450 degrees (F) and place your chicken on a foil or parchment lined sheet pan. Bake the chicken for about 40 minutes - longer if they are really large chicken thighs. If your skin still hasn't crisped up the way you want it, slide the pan under the broiler for a couple of minutes until it's browned to your liking.
Deep crimson edges char slightly against parchment paper while aromatic curry spices release their volatile oils into the dry oven heat. High-temperature roasting transforms a simple yogurt and curry paste coating into a clinging crust that smells intensely savory. Because protein molecules tighten rapidly above 400 degrees Fahrenheit, maintaining the correct oven temperature of 450 degrees Fahrenheit prevents the meat from steaming in its own juices while the exterior develops color.
Judging Doneness Visually
Accurate doneness relies on physical observation rather than guesswork when a digital thermometer is unavailable. Piercing the thickest part of the meat with a paring knife reveals juices that must run entirely clear without any pink tint. Additionally, the flesh should feel firm to a firm press of an index finger, and the bone will begin to pull away slightly from the surrounding tissue as the connective tissues break down during the 40-minute cook time.
- If the surface darkens too quickly before the interior cooks through, drape a sheet of loose foil over the top.
- Excess moisture on rinsed meat prevents proper browning, so blot the surface thoroughly with paper towels before sealing the pieces inside the marinade bag.
- Broil for precisely two minutes at the end of the baking cycle if the skin lacks crispness, watching the pan constantly to prevent burning.
