An easy oven recipe for Indian tandoori chicken marinated with greek yogurt and spices. Keto, low carb, and gluten free.
Rub salt and pepper over all surfaces of the chicken thighs. Drizzle with lime juice, spreading it on all parts.
In a large bowl, combine all marinade ingredients until well-mixed. Add chicken thighs one at a time, turning in the marinade until well-coated. Cover and refrigerate for 6 to 24 hours.
Position a rack in the center of the oven. Turn the broiler setting on high.
Shaking off any liquid and discarding leftover marinade, use tongs to transfer the chicken to the pan, spreading out each piece to lay them flat and arranging all pieces in a single layer.
This recipe yields 5 g net carbs per serving (about 2 chicken thighs or 1/3 of recipe).
|Nutrition Facts Per Serving|
|Total Fat 4g||7%|
|Saturated Fat 1g||7%|
|Trans Fat 0g|
|Total Carb 6.5g||2%|
|Dietary Fiber 1.5g||5%|