Black Tea Infused Satay Skewers
½ lb. boneless skinless chicken thighs, cut into ½ inch strips
bamboo skewers, soaked in water for 30 minutes
4 tsp. loose-leaf black tea (any of our Classic Black Teas will do nicely)
2 cups hot water
2 Tbsp. brown sugar
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. Teaoli Extra Virgin Olive Oil (Chipotle, Garlic, Eureka Lemon, or Persian Lime)
7 cloves garlic, peeled and finely minced
Balsamic Glaze Sauce:
Place black tea in an infuser or sieve in hot water and let steep for 3-5 minutes, depending on package directions. Remove tea leaves and add brown sugar, salt, paprika, olive oil, and garlic. Let cool. Place chicken pieces in a large container and pour the mixture over them, then marinate for a minimum of six hours, ideally overnight. Place vinegar and sugar in a small saucepan and create a reduction by bringing to a boil, then lowering the heat to prevent burning, simmering and stirring until sugar is dissolved. Remove from heat and let cool. Remove chicken from marinade and thread onto bamboo skewers. Grill over medium heat until the meat chars slightly, about 2-3 minutes per side. Serve with balsamic glaze sauce and quinoa, vegetables, or rice.
Recipe adapted from What to Cook Today.
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