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.
Plus: More Chicken Recipes
Six 8-to 10-ounce bone-in skin-on chicken breast halves
1 cup chopped cilantro
Lime wedges, for serving
How to Make It
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.
Chardonnay that’s aged in a little oak often has a spice note that complements the chai in this dish.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.