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Black tea infused satay

written by Marvellina Updated: December 3, 2021
3.9K
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Black tea infused satay. So flavorful and easy recipe to make. Perfect for anyday

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.So flavorful and easy recipe to make. Perfect for anyday

Black tea infused satay

Black tea infused satay (10-15 skewers)

Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • ½ lb of boneless skinless chicken thigh cut into 1/2-inch strips
  • Bamboo skewers soaked in water for 30 minutes before grilling

Marinade:

  • 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:

  • ¼ cup of black vinegar
  • ¼ cup of brown sugar

Instructions
 

  • 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
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

I use black vinegar pretty often in my cooking and it works well especially with meaty dishes like this. Kinda ties everything together nicely.

Black tea infused satay.So flavorful and easy recipe to make. Perfect for anyday
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Black tea infused satay.So flavorful and easy recipe to make. Perfect for anyday

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6 comments

Yum Girl January 28, 2017 - 9:28 pm

Welcome to Yum Goggle! We have followed you on all your social media and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at YG!

Reply
Marvellina January 30, 2017 - 1:42 pm

Thank you so much Kelli. Have done the same too 🙂

Reply
Fungny October 25, 2016 - 8:17 pm

Sounds delicious. And the dish that accompanied the satay? Some kind of tofu dish?

Reply
Marvellina October 26, 2016 - 9:16 pm

Hi there, yes..I just made some pan-fried tofu with some soy sauce and sesame oil 🙂

Reply
Adina October 10, 2016 - 11:03 am

I don’t want to think about snow either… These skewers look great and the black tea marinade sounds amazing, something really special.

Reply
Marvellina October 10, 2016 - 8:33 pm

Thank you Adina. Snow is fun when you are on vacation, not when you get buried in it for 6 months 😀

Reply

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