Teahouse Chicken and Rice

Total Time
2hrs 25mins
Prep 2 hrs
Cook 25 mins

A marinade made with black tea and other Asian ingredients is served with broiled chicken legs and wings on a bed of steamed rice for an easy to make and delightful meal.

Ingredients Nutrition


  1. Steep tea in boiling water for 2- 3 minutes. Remove tea bags. Add green onions, oil, lemon juice, soy sauce,Karo syrup, red pepper flakes, minced ginger and garlic. Stir and set aside.
  2. In a plastic bag, add chicken pieces and marinade. Marinate for 2 hours or longer. Remove chicken from marinade (reserve marinade) and place on foil-lined broiler pan. Broil about 25 minutes or until done, turning twice.
  3. Place marinade in small saucepan and bring to a boil. Add cornstarch slurry and hoisin sauce. Cook until thickened.
  4. To serve: Place scoop of steamed rice in center of plate. Put 2 pieces of chicken over rice and drizzle with sauce. Serve extra sauce on the side.
Most Helpful

4 5

A tasty version of sticky-style chicken recipes. I used all drumsticks. The marinade was well thought-out, including sweet/savoury/tart elements. A little too much heat for us. Thank you chef, and good luck in the contest.

4 5

Great flavour. I used all drumsticks, and set them in the fridge to marinade early in the morning. We don't generally eat until late, so they sat, soaking up all that goodness for a good 12 hours. Baked up like a dream (I'm no good at broiling meat) and were moist and tasty. I did make the sauce as directed, but neither of us cared for it. Makes a great marinade though. :) Good luck in the contest, and thank you for you contribution to the RSC Potion #18 Event.