Four 6-8 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 mins, 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 mins.
Place 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 on an oiled cooking grate and then grill, uncovered and turning onto each side twice, until cooked through, 10-12 mins.
Originally Submitted
7/27/2010
0 Out of 5 from
0 reviews
You can add this Tea Soaked Chicken Breasts recipe to your own private DesktopCookbook.
