- Prep Time
- 3 bags black tea
- 2 whole star anise
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground cinnamon
- 4 6- to 8-ounce skinless, boneless chicken breasts, pounded 1/2 inch thick
In a small saucepan, bring 2 cups water to a boil. Add the tea bags and star anise and steep for 5 minutes, then discard the tea bags and star anise. Stir in the soy sauce, brown sugar, vegetable and sesame oils and cinnamon; let cool to room temperature, about 10 minutes.
Place the chicken breasts in a gallon-size resealable plastic bag and pour in the marinade; refrigerate for at least 1 hour or up to 8 hours.
Preheat a grill to medium. Position the chicken on an oiled cooking grate and then grill, uncovered and turning onto each side twice, until cooked through, 10 to 12 minutes.