Tea Marinade Chicken Ingredients
- Fresh chicken breasts 1.5-2 kilograms
- Tea black 3 bags
- Brown sugar 90 grams
- Large onion 1 piece
- 1 medium lemon
- Large garlic 3 cloves
- Rosemary 2-3 sprigs
- Black peppercorns 1 tablespoon
- Cold purified water 1 liter
- Olive oil for greasing baking dish
- Salt to taste
- Ice cubes 2 cups
- Main ingredients: Chicken, Tea
- Serving 8 servings
Inventory:Cooker, Oven, Middle pan, Tablespoon, Cutting board, Plate - 4 pieces, Refrigerator, Bakeware, Pastry brush, Wooden spatula, Kitchen mitts, Serving dish, Deep bowl, Cling film or pan lid, Kitchen paper potholders
Cooking Chicken in Tea Marinade:
Step 1: making tea.
Pour purified water into the middle pan and place the container on medium heat. When the water boils, turn off the burner, and set the pan aside with the help of kitchen oven mitts. We brew 3 tea bags in hot water for 30 minutes. In the meantime, our basis for the marinade is being prepared, we will prepare other components.
Step 2: prepare the onion.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into thin rings. Then we shred the crushed ingredient in a free plate.
Step 3: prepare the lemon.
We wash the lemon under running water and put it on a cutting board. Cut the citrus into circles and transfer to a clean plate.
Step 4: prepare the garlic.
We spread the garlic on a cutting board and, using a knife, gently squeeze each clove. Thus, it is easy to peel it off with ease. Put the peeled garlic in a free plate.
Step 5: prepare the rosemary.
We wash the rosemary branches under running water and put it in a free plate.
Step 6: prepare the marinade.
When the tea is brewed, using a tablespoon, we take the bags out of the pot and discard them, since they will no longer be useful to us. In the container we add black pepper and peas and salt to taste. We mix everything well with improvised equipment until the salt is completely dissolved. After that, add onion rings, rosemary sprigs, lemon slices and garlic cloves to the pan. Again, mix well and add ice at the end. We put the marinade aside so that it is completely cooled.
Step 7: prepare the chicken breasts.
While our marinade is cooling, we’ll prepare chicken breasts. Rinse the meat thoroughly under running water and put it on a cutting board. Using a knife, we clean the component of veins, fat and cartilage. Then cut each breast into two halves and transfer to a deep bowl.
Step 8: cook the chicken in the tea marinade.
Put the chicken breast slices in the chilled marinade and put marinated in the refrigerator at least 24 hours. Attention: so that the chicken does not absorb foreign odors of food, you can wrap the pan with cling film or cover it tightly with a lid from the pan.
After the allotted time, we heat the oven to a temperature 200 ° C. Using a pastry brush, grease the baking dish with a small amount of olive oil and set it to warm up in the oven to an average level for 10 minutes.
In the meantime, we take the pickled chicken out of the refrigerator and free it from the film, or simply remove the lid from the pan. Dry each piece of chicken breast with kitchen paper towels and put it on a cutting board. With clean hands, gently and not completely separate the skin from the meat. We spread there the pickled circles of lemon and sprigs of rosemary.
As soon as the baking sheet warms up, we take it out with kitchen tacks and lay the prepared pieces of chicken on its bottom. Optionally, on top of the dish you can put a couple of sprigs of fresh rosemary and lemon slices. Put the baking dish in the oven again and bake the chicken for 1 hourevery 15 minutes without fail, shifting chicken pieces from one side to the other with a wooden spatula. After the allotted time, turn off the oven, and take out the baking sheet with kitchen tacks and set aside.
Step 9: serve the chicken in the tea marinade.
We transfer the chicken in the tea marinade to a special flat plate, pour everything with the juice released during the baking process, decorate with rosemary sprigs and lemon slices and serve it to the dining table. What tender and juicy meat turns out! And the smell, well, just salivating. Such chicken breasts are usually served with mashed potatoes, rice, or just with a salad of fresh vegetables.
- Instead of chicken breasts, you can also use pure chicken fillet or chicken slices in general.
- Black tea is best taken with large leaves, then the marinade will be more saturated.
- Before pickling chicken breasts, they can be rubbed with salt and black pepper. In this case, slightly salt the marinade.