Home / Recipes with Tea / Tea-soaked Chicken Breasts by Rachel Ray
Tea-soaked Chicken Breasts by Rachel Ray

Tea-soaked Chicken Breasts by Rachel Ray

With the little more time we have at home right now, why not try a new recipe with simple ingredients you probably have in your pantry?

PREP TIME: 15 min


  • 3 teaspoons black tea
  • 2 whole star anise
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground cinnamon
  • 4 6- to 8-ounce skinless, boneless chicken breasts, pounded 1/2 inch thick


In a small saucepan, bring 2 cups water to a boil. Add the tea and star anise and steep for 5 minutes, then strain the liquid to remove the tea leaves 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 on an oiled cooking grate and then grill, uncovered and turning onto each side twice, until cooked through, 10 to 12 minutes.

Thank you for the idea @RachelRay!


Leave a comment

★ Reviews

Customers Share

76 reviews
Samurai mate
Best Herbal Berry Tea