- 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
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.