Tea isn't only for drinking. We use it to lend flavor to baking, when steaming fish, or in this case in a marinade for chicken.
If you make the marinade ahead of time and leave the chicken to marinate for 8 hours or overnight it will lend a really great flavor to a grilled chicken breast. This marinated chicken tastes great with a side of asparagus and tomatoes.
2-4 free-range boneless and skinless chicken breasts (you can also use it with chicken thighs or even fish)
1 cup of cooled Bigelow black or green tea concentrate (we'll explain how to make this below)
2 tbsp grainy mustard
1 tbsp fresh marjoram chopped
1 tbsp fresh oregano chopped (or any other herbs you like)
pinch of Himalayan or Sea salt and pepper
drizzle of olive oil
1. In a saucepan boil 1 cup of water. When boiled add the 6 tea bags and steep as directed, usually for 3-4 minutes. Allow the tea to cool. You don't want to make a warm marinade and have your chicken start cooking.
2. Dry off the chicken breast.
3. Combine the other ingredients together in a mixing bowl and combine well. Add the chicken breasts and cover with the marinade. Allow to marinate for 8 hours or overnight.
4. Heat a caste iron pan to medium-high heat with a drizzle of olive oil. Add the chicken and any of the marinade to the pan and cook on each side for 6-8 minutes depending on the thickness of each breast (if they start to burn reduce the heat). Reduce the heat and let the chicken continue to cook in the pan for 5-7 minutes until they are fully cooked.