Tandoori Chicken Thighs (Sandra Lee) Recipe

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Tandoori Chicken Thighs (Sandra Lee)
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Ingredients:

Directions:

  1. Rinse and pat dry chicken thighs.
  2. In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
  3. Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
  4. Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
  5. NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.06 Kcal (256 kJ)
Calories from fat 26.26 Kcal
% Daily Value*
Total Fat 2.92g 4%
Cholesterol 11.94mg 4%
Sodium 43.23mg 2%
Potassium 173.51mg 4%
Total Carbs 5.54g 2%
Sugars 4.73g 19%
Dietary Fiber 0.43g 2%
Protein 2.97g 6%
Vitamin C 1.2mg 2%
Iron 0.3mg 1%
Calcium 115.1mg 12%
Amount Per 100 g
Calories 39.18 Kcal (164 kJ)
Calories from fat 16.85 Kcal
% Daily Value*
Total Fat 1.87g 4%
Cholesterol 7.66mg 4%
Sodium 27.74mg 2%
Potassium 111.33mg 4%
Total Carbs 3.55g 2%
Sugars 3.03g 19%
Dietary Fiber 0.27g 2%
Protein 1.91g 6%
Vitamin C 0.8mg 2%
Iron 0.2mg 1%
Calcium 73.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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