This tea flavoured roast chicken uses a tea-based marinade and spice mix to give it a unique earthy flavour
If you follow me on Facebook or Instagram, you might remember me winning 9 boxes (or 918 teabags) of Five Roses tea from the EC Meet Up back in June. As a regular tea drinker and the girlfriend of a conventional Englishman, it was like winning the jackpot. We had ourselves a year’s worth supply of tea, and I had inspiration for some new recipes – which I’ve dubbed my “Teapot Treats”!
This tea flavoured roast chicken gets its unique earthy, tea flavour in two ways. Firstly, the marinade, which is used to dip rather then stew the chicken before spicing. It’s made up of strong tea, soy sauce and brown sugar, and requires only dipping the chicken pieces, rather than soaking them for hours. And second, the spice mix, which is a combination of loose tea leaves, salt, pepper, paprika, garlic flakes cayenne pepper.
There’s no stewing required, which makes this tea flavoured roast chicken recipe an easy dinner that can be put together AND cooked in about an hour. All that’s required is to dip the chicken pieces one by one into the wet tea marinade, then rub each piece with the dry tea spice mix until its well coated. Stick the pieces on a tray, roast for 40 minutes and you have the perfect roast chicken: crispy skin with soft and succulent meat hidden underneath.
About the tea: I used Five Roses Strong Quality Tea for this recipe as it creates a strong, aromatic and earthy flavour for the chicken. You can also use ordinary ceylon tea, but I expect the flavour will be more subtle.
Tea Flavoured Roast Chicken
- 6 chicken legs
- 3 Five Roses Strong Quality teabags
- ¼ cup warm water
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp salt
- 2 tsp ground black pepper
- 2 tsp paprika
- 1 tsp garlic flakes
- ¼ tsp cayenne pepper
Preheat oven to 160°C and place a wire rack over a large baking tray
In a mug or teacup, brew one teabag in the warm water for roughly 1 minute. Add the tea to a wide bowl or small dish, along with the sugar and soy sauce. Stir until the sugar has dissolved
Place the chicken pieces in the tea marinade, and allow to sit while preparing the spice rub. Snip the tops off the remaining teabags and empty into a similar dish as before. Add salt, pepper, paprika, garlic flakes and cayenne pepper. Stir until the spices are combined
One by one and ensuring the chicken is properly marinated, dip each piece into the spice mix. Rub with your hands to make sure each piece is well coated, then place onto wire rack
Roast in the oven for 30 minutes, then turn heat up to 180°C and roast for a further 15 minutes until browned and crispy
- When dipping and rubbing the chicken pieces, I like to peel the skin back gently and dip the meat in the marinade and rub with the spice mix. This ensures that the meat gets some flavour, too, rather than just the skin