The inspiration for this recipe came from Nom Nom Paleo, it was originally tandoori chicken. However, I like spice, so I threw out the tandoori and added red chili paste and chipotle peppers.
– 4 pounds chicken thighs
– 1 tablespoon kosher salt
– 1 cup full fat Greek yogurt (or substitute full fat coconut milk)
– 1 heaping tablespoon roasted red chili paste (optional)
– Half a 7 oz can of Goya Chipolte Pepper (blended in food processor)
– Juice from half a lemon
– 1 tablespoon coconut oil or fat of choice
1.) Trim off any excess fat, season the chicken parts evenly with kosher salt and put in large bowl.
2.) In a separate bowl, combine the yogurt, chipotle pepper, roasted red chili paste and stir.
3.) Take each piece of poultry and drench it in the seasoning. Be sure to work it into the poultry with your hands.
4.) *** Optional*** Cover the bowl with plastic wrap and stick it in the fridge for 4 to 8 hours to marinate.
5.) When you’re ready to bake the chicken, preheat the oven to 375°F on convection roast setting (or 400°F in a non-convection oven).
6.) Place a wire rack on a foil-lined rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil.
7.) Arrange the chicken on the rack skin-side down and put the tray in the oven and roast for about 40 minutes. ***Be sure to flip the pieces skin-side up at the halfway mark.
8.) The chicken is done when there’s yummy charred bits all over and the juices run clear when stabbed with a skewer.
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