Rooibos & Sweet Chili Soaked Chicken

Chicken pieces marinated in rooibos tea and sweet chili sauce.

– 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



– 1/4 cup olive oil – 1/2 small onion, roughly chopped – 1/4 cup packed coriander or cilantro leaves – 1/4 tsp cayenne pepper – 1 tsp paprika – 1 tsp salt – 1/2 tsp ground black pepper



Steep the rooibos tea bags in the boiling water for five minutes. Set aside to cool. You can add a couple of ice cubes to speed the process.

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.

Add half of the tea mixture and the chicken pieces to a large plastic bag or a bowl. Toss to coat and lift the skin of the chicken pieces.

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.

When ready to cook, preheat your oven to 400 degrees F (205 degrees C).

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. –

Let chicken rest for 5 minutes before serving.