– 6 bone in, skin on chicken pieces, trimmed, rinsed, and thoroughly dried (I used a mix of thighs, wings, and drumsticks)
– 1 cup boiling water
– 4 rooibos tea bags
– 1/2 cup sweet hot chili sauce
While the tea is steeping and cooling, combine the sweet hot chili sauce, olive oil, onion, coriander or cilantro, cayenne pepper, paprika, salt, and pepper in a food processor. Process until smooth. Add the tea and process until combined.
Refrigerate the chicken to marinate for at least 30 minutes, up to 24 hours. Store the remaining marinade in an airtight container in the refrigerator.
Arrange the chicken pieces on an ungreased baking sheet. Bake in preheated oven for 20 minutes. Remove from oven, baste with reserved marinade, and flip chicken pieces. Bake for another 20 minutes, or until cooked through and skin is crispy.
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