Baked chicken legs marinated in coconut milk with tandoori spices

2 servings

40 minutes

Baked chicken legs marinated in coconut milk with tandoori spices combine tenderness and rich flavor. The coconut milk marinade adds juiciness and a hint of sweetness to the meat, while tandoori spices reveal spicy Eastern notes. Baking creates an appetizing golden crust, making the dish particularly appealing. This recipe, inspired by Indian traditions, is perfect for a cozy family dinner or festive table. The harmony of coconut, lemon juice, and thyme makes the chicken aromatic and balanced, pairing well with rice or fresh vegetable sides. Serving with thyme sprigs adds freshness, and the simplicity of preparation makes it accessible even for culinary beginners.

Energy value per serving

• Calories: 520.1
• Proteins: 40.1g
• Fats: 38.3g
• Carbohydrates: 4.3g

Ingredients

• Chicken legs: 3 pc
• Tandoori: 1 tbsp
• Lemon juice: 15 ml
• Freshly ground black pepper: to taste
• Coarse salt: to taste
• Coconut milk: 1 glass
• Fresh thyme: to taste

Cooking steps

1. Preparing chicken legs: we wash them, separate into thighs and drumsticks, remove the skin (if desired). We let the meat dry and breathe, meanwhile...

   Required ingredients:

   • Chicken legs: 3 pieces

2. Preparing the marinade: in a separate bowl, mix tandoori spice, coconut milk, and the juice of half a lemon. Mix thoroughly.

   Required ingredients:

   • Tandoori: 1 tablespoon
   • Coconut milk: 1 glass
   • Lemon juice: 15 ml

3. Mix the marinade with chicken meat using airtight plastic food bags, ensuring the meat is well coated with the marinade.

   Required ingredients:

   • Chicken legs: 3 pieces

4. To properly marinate the chicken, it's advisable to keep it in the marinade in the fridge for about 8 hours. I usually prepare everything and marinate it in the morning so that I can roast the meat and serve it hot for dinner.

5. An hour before dinner, we preheat the oven to 220 degrees in convection mode.

6. While the oven is heating up, we line the baking tray with foil (fat and juice from the meat will drip there, and it's easier to just throw away the used foil than to clean the tray). We place the marinated legs on the rack and set it over the tray. You can add thyme sprigs on top of the meat pieces for aroma (optional).

   Required ingredients:

   • Fresh thyme:  to taste

7. Once the oven is heated to the desired temperature, bake for about 20 minutes (until the top of the pieces is slightly browned), then flip the meat and bake for another 20 minutes (until the meat is cooked through).

8. Before serving, we garnish with thyme sprigs.

   Required ingredients:

   • Fresh thyme:  to taste