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Author Notes: Part of a tailgate contest win! I came up with this recipe as part of a Southern cuisine-themed tailgate contest menu at the Montpelier Horse Races in Virginia this past fall. We won Chef's Choice from Chef Jason Alley of Comfort and Pasture Restaurants. - Kristin Irani Myruski
Serves 4 - 6
- 4 English Breakfast tea bags
- 2 lemons, juiced
- 1 orange, juiced
- 1/3 cup sorghum molasses (or other molasses)
- 1 1/2 tablespoon honey
- 3 tablespoons vegetable oil
- 10 chicken thighs, skinless, boneless (or with skin and bone)
- salt and pepper
- in a sauce pan bring 6 cups of water to a boil, add tea bags and simmer for 2 minutes, then remove from heat and allow to steep 3 - 5 minutes until the brew is quite strong and dark
- remove tea bags and add lemon juice, orange juice, molasses and honey, whisking until dissolved; set aside
- in a large, deep skillet heat the oil over high heat
- generously season both sides of the chicken thighs and once the pan is smoking, place the side that had the skin down into the pan and allow to sear 3-4 minutes
- once the thighs have a golden brown sear turn them over to sear the other side
- once the second side is seared, turn the thighs over again and pour the steeped tea mixture over top
- allow to come to a boil and then reduce to barely a simmer for about 5-8 minutes or until thighs are cooked through
- remove thighs to a serving platter, tent with foil and keep remaining cooking liquid over high heat to reduce to sauce consistency, about 12-15 minutes
- pour sauce over top of the thighs and serve
- This recipe was entered in the contest for Your Best Recipe with Tea