Paleo Tandoori Chicken Recipe

Paleo Tandoori Chicken Recipe


Note season to taste.

2 pounds cut skinless chicken pieces
1 ¼ cup coconut yogurt
2 crush garlic cloves
2 teaspoon grated fresh ginger root
½ chopped onion
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
½ to 1  teaspoon red chili powder (to taste)
1  teaspoon turmeric powder
1 to 2 teaspoon fresh lemon juice
2 teaspoons chopped cilantro (garnish)
1 teaspoon cumin
¼ teaspoon ground cloves




– Season skinless chicken pieces with salt, black pepper and lemon juice. Set aside 30 minutes.

Combine coconut yogurt, garlic, ginger root, onion, cayenne pepper, red chili powder, turmeric powder, cumin and grounded cloves. Mix Well.
Generously cover skinless chicken pieces with yogurt mix. Place marinated covered chicken in refrigerate 10 hours to overnight.
Preheat outdoor grill medium heat. Oil grates with olive oil or coconut oil.
Grill chicken until thoroughly cooked.
Remove and garnish with cilantro, lemon, cucumbers, tomatoes and vegetables of choice


Preheat oven 375 degrees

– Bake 45-55 minutes until chicken thoroughly cooked (juices are clear).


Chicken Cooking Safety Tips:


– Chicken has to be thoroughly cooked. Beef can be eaten rare or medium rare but chicken cannot. Rare or medium rare chicken can facilitate bacterial growth. Cut the thickest part of the chicken to make sure it is not pink.

– Do not leave cooked chicken at room temperature for more than 2 hours.




Marinade Chicken:


Marinades help prevent chicken from drying out during cooking and adds flavor. Marinade chicken in the refrigerator. Boneless and skinless chicken pieces marinade quickly from 15 to 120 minutes. Marinating is an ancient art of tenderizing meat and improving flavor. Acids like vinegar or lemon juice are used in marinade tenderizers. Marinades for flavor vary from spicy, sour, sweet & sour, smoky and sour. Ingredients vary from herbs, spices, vegetables, wine, soy sauce and a wide range of other ingredients.


When a marinade is designed as a tenderizer, it includes an acid like vinegar or lemon juice. The acid attacks and softens the fibrous connective tissue between the muscles, making the muscle less stringy. Acid penetration also flavors the meat. The longer meat is marinade the more tender and flavored it become.



Flavorings in marinades vary widely. Flavoring can be spicy, bitter, and sweet and sour, Smokey, sweet or sour. Herbs and a wide array of ingredients can be used like, vegetables (garlic), fruit juices, soy sauce, yogurt, wine, sugar and a wide variety of ingredients. Basic marinade includes vinegar, olive oil, herbs, salt, and pepper.

Cook Paleo Style




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