Can I use chicken breast instead of thighs?

Yes! Just keep a close eye on cooking time—breasts dry out faster. Consider cutting them into thicker strips so they cook evenly and don’t overcook under the broiler.

How do I store leftovers?

Store cooked chicken in an airtight container in the fridge for 3–4 days . It reheats well in a skillet or the oven. (Microwave works too, but the skillet keeps the edges nicer.)

You can freeze the chicken in the marinade (raw) for an easy future dinner. Thaw overnight in the fridge, then cook as written. You can also freeze cooked chicken, but it’s juiciest when frozen raw-in-marinade.

What if I don’t have smoked paprika?

Regular paprika works. Smoked paprika just adds that “grilled” vibe without needing an actual grill.

Is this truly Paleo if it uses Greek yogurt?

Traditional Paleo avoids dairy, and Greek yogurt is dairy—so it depends on how strictly you follow Paleo. Many people do a “Paleo-ish” approach and feel great with it. If you want dairy-free, you can try a thick coconut yogurt as a substitute (choose unsweetened), though the tang will be a little different.

Paleo Tandoori Chicken: Irresistible, Bold 30-Min Fix

Description

Juicy Paleo Tandoori Chicken made with tender chicken thighs marinated in yogurt, lime, garlic, ginger, and warm spices, then broiled until perfectly charred. This easy oven version delivers bold tandoori flavor with minimal effort—perfect for weeknight dinners or meal prep.

Ingredients

Scale

1.5 pounds boneless skinless chicken thighs
1 lime, juiced
3/4 teaspoon table salt
3/4 teaspoon ground black pepper

Marinade

1 (7-ounce) container plain Greek yogurt
5 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper

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Instructions

1. Season the chicken
  Rub salt, black pepper, and lime juice over the chicken thighs. Set aside.
2. Make the marinade
  In a large bowl, mix the Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until well combined.
3. Marinate the chicken
  Add the chicken thighs to the bowl one at a time and coat completely in the marinade. Cover and refrigerate for at least 6 hours or up to 24 hours.
4. Preheat the oven
  Preheat the broiler on high. If broiling isn’t available, preheat the oven to 450°F (232°C).
5. Prepare the baking sheet
  Line a baking sheet with foil or parchment paper and place the marinated chicken in a single layer without overcrowding.
6. Cook the chicken
  Broil for 15–20 minutes until the tops are dry and slightly charred. Flip the chicken and cook for another 10 minutes, or until fully cooked through.
7. Serve
  Let the chicken rest for a few minutes, garnish with fresh cilantro and lemon wedges if desired, and enjoy.

Notes

For deeper flavor, marinate the chicken overnight.

If you prefer less heat, reduce or omit the cayenne pepper.

Chicken thighs stay juicy, but chicken breasts can also be used with slightly shorter cooking time.

Serve with cauliflower rice, cucumber salad, or roasted vegetables for a complete Paleo-style meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Broiled / Oven
Cuisine: Indian

Nutrition

Serving Size: 1 portion
Calories: 310 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 145 mg