Chai-Spiced Chicken Breasts

This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts.

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  • Servings: 6

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons crushed loose chai tea (from 6 bags, if using)
  • 2 1/2 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • Six 8-to 10-ounce bone-in skin-on chicken breast halves
  • 1 cup chopped cilantro
  • Lime wedges, for serving

How to make this recipe

  1. Preheat the oven to 450°. In a bowl, whisk the oil with the tea, salt and pepper. Rub the chai mixture all over the chicken breast halves and under the skin. Set the chicken skin side up on a large rimmed baking sheet and roast for about 30 minutes, until browned and an instant-read thermometer inserted in the thickest part of each breast registers 160°. Let rest for 10 minutes, 
then transfer to a platter. Scatter the cilantro on top and serve with lime wedges.

Suggested Pairing

Chardonnay that's aged in a little oak often has a spice note that complements the chai in this dish.

Contributed By Photo © Con Poulos Published February 2015





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