low carb grilled tandoori chicken

Grilled Tandoori Chicken (Keto, Low Carb)

Tender, melt-in-your-mouth Grilled Tandoori Chicken in half the time of traditional recipes! Dairy free too!
Course Dinner
Cuisine Indian
Keyword Grilled Tandoori Chicken
Prep Time 5 minutes
Cook Time 15 minutes
Marinading Time 30 minutes
Total Time 50 minutes
Servings 12 chicken thighs
Calories 220kcal
Author Scott Groth


Main Ingredients

  • 12 Chicken Thighs Boneless and skinless

For the Grilled Tandoori Chicken Marinade

  • 2 tbsp Garam Masala
  • 1 tbsp Paprika
  • 1 tsp Turmeric
  • 1/4 tsp Cayenne Chili Powder
  • 1 tsp Fresh Ginger Minced
  • 1 tsp Fresh Garlic Minced
  • 3 tbsp Olive Oil
  • 1/4 cup Water
  • 2 tbsp Fresh Lime Juice


For the Marinade

  • Add all the ingredients except the WATER and LIME juice to a mixing bowl. Mix to form a stiff paste.
  • Add the lime juice and mix. The paste will thin.
  • Add in 1/2 the water to determine the consistency. Keep adding water until it thins and pulls from the bottom of the bowl.
  • Add in the chicken thighs, coat well with the marinade. Cover and refrigerate for at least 30 minutes and up to 4 hours.

For the Grilled Tandoori Chicken

  • Preheat the grill with the burners on high.
  • Add the marinated chicken thighs with the smooth side down. Cook for 3 minutes with the lid closed.
  • Flip at least 2 more times and continue to cook for a total of 12-15 minutes or the internal temperature of the chicken has reached 165F.


Makes 12 Grilled Tandoori Chicken Thighs. Serves 4 people as a main dish with 3 thighs per person. The NET CARB count per person comes to 1.5g. 
If you don't have fresh garlic, use 1 tsp of granulated garlic. No fresh ginger? Try 1 tsp of ginger powder. Mix in with the other dry ingredients.
If you are using minced ginger or garlic from a jar, please check the ingredients as many manufacturers add in sugar. 


Calories: 220kcal | Carbohydrates: 0.8g | Protein: 29.4g | Fat: 9.7g | Cholesterol: 140mg | Sodium: 142mg | Fiber: 0.3g | Sugar: 0.1g