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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons crushed loose chai tea (from 6 bags, if using)
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon pepper
- Six 8-to 10-ounce bone-in skin-on chicken breast halves
- 1 cup chopped cilantro
- Lime wedges, for serving
Method
- Preheat the oven to 450.
- In a bowl, whisk the oil with the tea, salt and pepper.
- Rub the chai mixture all over the chicken breast halves and under the skin.
- Set the chicken skin side up on a large rimmed baking sheet and roast for about 30 minutes, until browned and an instant-read thermometer inserted in the thickest part of each breast registers 160.
- Let rest for 10 minutes, then transfer to a platter.
- Scatter the cilantro on top and serve with lime wedges.
