Chai-Spiced Chicken Breasts

By DreiFromBK

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

Details

Servings 6
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

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.