I’m definitely savoring last few days of Summer. The weather is definitely not Summery anymore, though I can’t say it’s cold yet. I’m a bit reluctant to bid farewell to Summer, but truth to be told, Fall is my favorite season of all. Breezy. The trees in front of our house have started to show the early sign of Fall. The outdoor grill is about to take a long hibernation when the snow hit us (oh…please don’t talk about snow! not yet. I’m not ready AT ALL!). This black tea infused satay is probably my last attempt in using that outdoor grill.
I like the flavor infused by the black tea. It’s not overwhelmingly strong, but when you bite into the satay, you definitely get that hint (more than hint actually!) of tea in there. I love it.
Black tea infused satay (10-15 skewers)
- 1/2 lb of boneless skinless chicken thigh cut into 1/2-inch strips
- Bamboo skewers soaked in water for 30 minutes before grilling
- 10 bags of black tea
- 2 cups of hot water
- 2 Tbsp of brown sugar
- 1 Tbsp salt
- 1 Tbsp paprika powder
- 1 Tbsp of cooking oil
- 7 cloves garlic peeled and finely minced
Black Vinegar sauce:
- 1/4 cup of black vinegar
- 1/4 cup of brown sugar
Place the black tea bags inside a cup of hot water and let it steep for 10 minutes. Discard the tea bags and add in the brown sugar, salt, paprika powder, oil and garlic. Let the tea cool down
Place the chicken thigh pieces in a large bag or container and pour in the tea mixture to let the chicken marinade overnight or minimum of 6 hours
Place the black vinegar and brown sugar in a small saucepan and bring to a boil and then lower the heat until the sugar has dissolved. Remove from the heat and let it cool down
Remove the chicken pieces from the marinade and thread it into the bamboo skewers. Repeat with the rest of the chicken meat. Preheat your grill on medium heat and place the satay on the grill and cook until you get a nice char on the meat, about 2-3 minutes on each side
Serve with black vinegar sauce on the side
I use black vinegar pretty often in my cooking and it works well especially with meaty dishes like this. Kinda ties everything together nicely.