Tandoori Chicken & ClemenGold^® Sheet Pan

Prep time: 15 min
Marinating time: 4-8 hrs (ideally overnight)
Cooking time: 40 min
Serves: 6

Sibalicious Tips:

• This is a recipe that’s best started a day ahead,so you have enough time to infuse as much flavour as you can to the chicken.
• I used the darker meat of the chicken instead of white part (chicken fillet or breast) as the darker meat especially on the bone has far more flavour and tends to be juicier.
• For even better results braai the chicken instead of pan grilling it for an intense smokey flavour synonymous with tandoori and then finish it off in the oven to make sure it’s cooked through.

Siba Mtongana: International multi-award winning culinary extraordinaire, food expert, author, entrepreneur, mom and wife, popularly known as the host and food editor of the Food Network global hit show, Siba’s Table.

Whenever I eat out at an Indian restaurant, tandoori is sure to be part of my meal. I love its bold flavour and smokey flavour. Each time I have it, I always think that some gentle citrus hit would go well with it and as it turns out I’m absolutely right. The addition of  ClemenGold^® in the marinade and squeezing over the charred ones over the chicken to a whole new level. Not only does this look beautiful but it’s so tasty that it’s fast becoming a winter stable at home.