Vanilla Chai Chicken

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the tantalizing Vanilla Chai Chicken recipe, a delightful fusion of aromatic spices and succulent chicken. This unique dish combines the warmth of vanilla with the bold flavors of chai, creating a harmonious balance of sweet and savory. With just the right amount of spice, this recipe promises to tantalize your taste buds and transport you to a world of culinary bliss. Perfect for a cozy dinner or a special occasion, this Vanilla Chai Chicken is sure to impress your guests and leave them craving for more.

Keywords: Vanilla Chai Chicken, recipe, aromatic spices, succulent chicken, sweet and savory

Vanilla chai chicken recipe details

Vanilla chai chicken recipe, recipe Rating: 4.6
Number of votes:106

Chicken thighs seasoned with actual chai tea along with additional spices.
Ready in: 1 hour 1 min

Ingredients

Serves: 3

• 3 bags of good quality vanilla chai tea
• 2 tsp coarsely ground cloves
• 2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cayenne pepper
• salt and pepper to taste
• 1 tbsp canola oil
• 6 chicken thighs, bone in, skin on
• 4 tbsp honey
• 1 tsp vanilla
• 1 tbsp corn starch dissolved in 2 oz of water

Preparation method

Prep: 1 min | Cook: 1 hour

1. Tear open two tea bags and sift contents together with cloves, cinnamon, ginger, nutmeg, cayenne, pepper and salt.
2. Rub the mixture on both sides of each chicken thigh and place in the fridge for at least an hour.
3. Then, after removing thighs from the fridge, heat a large skillet over medium high heat.
4. After placing oil in the hot skillet, place the chicken thighs skin side down in the skillet. Let the chicken cook on the first side for about 5-7 minutes.
5. Reduce heat to medium and flip each chicken thigh.
6. Cover and cook for about 40 minutes.
7. Remove the cover, turn the heat back up to medium high and flip the chicken one more time to ensure a good crust on the skin; cover and cook for about 3-5 minutes.
8. Check for an internal temperature of 165, remove from heat, and tent with foil.
9. To make the sauce: Scrape the bottom of the pan, add 6 oz of water to deglaze.
10. Add the remaining tea bag, the vanilla, cornstarch mixture, and the honey, whisking together until disolved then bring to a boil.
11. As soon as the mixture comes to a boil remove from heat and serve along side or over the chicken.