Green Tea Marinated Chicken Thighs

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/11/2020

Black tea can be substituted for green tea and flank steak subbed for the chicken; but don’t use black tea with the chicken as the tea tannins will stain the chicken a dark color.

Serves: 6 Save

Ingredients (12)

  • 2 T Sugar
  • ¾ cup Brewed Green Tea
  • 1 tsp Ground Coriander
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 tsp Chopped Fresh Ginger
  • 1 Garlic Clove
  • 3 T Canola Oil
  • 2 lb Boneless, Skinless Chicken Thighs
  • 1 T Chopped Cilantro (optional)
  • 1 T Chopped Mint (optional)
  • 6 cup Arugula (optional)
  • or 6 cup Spinach

Directions

  1. Stir sugar into tea while hot; let cool. Combine tea with coriander, salt, pepper, ginger, garlic and 2 tablespoons canola oil. Place chicken in a large zip-top plastic bag and pour in half of marinade. Seal and let chill 1 to 6 hours.

  2. Heat remaining marinade over medium high heat  about 4 minutes, or until reduced by one-third.

  3. Remove thighs from marinade; discard marinade in bag. Heat remaining 1 tablespoon oil in a large skillet. Add chicken to pan without crowding and cook until browned, 3 to 4 minutes on each side. Serve with sauce and fresh herbs over greens.