Tea-Soaked Chicken Breasts

Tea-Soaked Chicken Breasts
  • Prep Time
  • 4Servings


  • 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.