I created a recipe using loose Chinese Green Tea and lemon as the primary flavor builder for grilled chicken leg quarters. The end product was a subtly flavored and citrus scented bird with lots of smoky infusion and a cacophonous blend of earthy tones. Using this tea as a marinade, helps to infuse the chicken with the boundless enzymes that make Chinese Green Tea so popular! Feel free to use other parts of the chicken if you like. The longer you marinate it, the more pronounced the flavor.
- 3 to 5lbs. chicken parts
- 1 tbsp. loose tea leaves
- 1 large lemon, halved and squeezed
- 1 soft chicken bouillon cube
- olive oil for drizzling
- seasoned salt
- In a small saucepan, heat about 2 cups water with chicken cube and tea leaves.
- Bring to a boil, and let tea steep in liquid until cooled.
- Pour cooled liquid over chicken and SPST. Add lemon and rind. Fill vessel with cold water until chicken is just covered. Refrigerate for several hours until ready to grill or roast. and
- When ready to grill, drain and scrap off excess tea leaves, allowing some to stay for dexterity
- Drizzle with olive oil and sprinkle with seasoned salt before grilling!.
|Amount Per Serving||%DV|
|Serving Size 419g|
|Recipe makes 6 servings|
|Calories from Fat 282||63%|
|Total Fat 31.21g||39%|
|Saturated Fat 8.93g||36%|
|Trans Fat 0.0g|
|Total Carbs 0.64g||0%|
|Dietary Fiber 0.1g||0%|