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Tea-Soaked Chicken Breasts

June 2010
Tea-Soaked Chicken Breasts

by 20 people

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Skinless, boneless chicken breast is the number-one bestsellerat meat counters; its ideal for beginning grillers becauseits cooking time is the easiest to predict. Pound to a uniformthickness (1/2 inch for a breast, 1/4 inch for a cutlet) for evencookingthe expanded surface area will also show off thegrilled exterior. But lets not overlook the skin-on, bone-inbreast. Sure, its natural shape requires extra coddling on thegrill, but meat is tastier and juicier cooked on the bone, andthe skin lets the meat baste in its own fat as it cooks. Turnthis cut regularly, at least four times, to minimize flare-ups,and arrange the thinner edges away from the heat to preventburning while the thicker portions cook through.

Makes: 4 servings

Prep: 15 mins

Grill: 15 mins

  • 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
  1. 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.
  2. 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.
  3. 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.