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Tea-Soaked Chicken Breasts Recipe

   
 

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     Tea-Soaked Chicken Breasts

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15 mins.

Ingredients
3 bags black tea
2 whole star anise
1/4 cup soy sauce
1 Tbsp. brown sugar
2 tsp. vegetable oil
1 tsp. toasted sesame oil
1/4 tsp. ground cinnamon
4 - 6 to 8 oz. skinless, boneless chicken breasts
pounded 1/2-inch thick
 

Instructions
In a small saucepan, bring 2 cups water to a boil. Add the tea bags and star anise and steep for 5 minutes, then discard the tea bags and star anise. Stir in the soy sauce, brown sugar, vegetable and sesame oils and cinnamon; let cool to room temperature, about 10 minutes.
Place the chicken breasts in a gallon-size resealable plastic bag and pour in the marinade; refrigerate for at least 1 hour or up to 8 hours.
Preheat a grill to medium. Position the chicken breasts on an oiled cooking grate and then grill, uncovered and turning onto each side twice, until cooked through; 10 to 12 minutes. (6 to 8 minutes for chicken cutlets)
Other marinades- Dry white wine, white wine vinegar, shallots, tarragon, olive oil and salt. Bourbon, unsweetened apple juice or cider, worcestershire sauce, vegetable oil, salt. Chicken broth, hot pepper sauce, vinegar, garlic cloves, vegetable oil, salt.


Originally Submitted
6/2/2010





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