Green Tea and Orange Marinated Chicken

4-5 green tea bags or 4-5 tablespoons loose-leaf green tea
1 4-5 lb. roasting chicken
1 large orange
1 onion, quartered
Olive oil
Few sprigs of rosemary
Kosher salt and freshly ground black pepper

Steep the tea bags in one mug of hot water, or brew 4 or 5 tablespoons of loose tea to 6 ounces of water.

While steeping, wash and cut the chicken into parts and set aside.

Grate the peel of the orange into whichever container you will marinate in. Squeeze the juice of the orange into the container.

Add a few tablespoons of olive oil, the rosemary, and the onion.

Add the tea, and mix well.

Add the chicken, and let marinate at least 6 hours, preferably overnight.

When ready to cook, remove the chicken from the marinade and sprinkle with kosher salt and freshly ground pepper to taste.

Grill outside or bake in the oven one hour at 400 degrees.


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