Tea Blog

Summer is in full swing, which means it’s time to fire up the grill and enjoy outdoor cooking. These Tea-Marinated Chicken Skewers are a unique and flavorful addition to any barbecue menu. The subtle depth of Ceylon black tea adds complexity to the marinade, while honey, Dijon mustard, and Worcestershire sauce create a savory-sweet balance that works beautifully with grilled chicken.

Simple to prepare and packed with flavor, this recipe is one you’ll likely return to throughout grilling season.

Ingredients for the Tea Marinade

• 1¼–1½ pounds skinless, boneless chicken thighs
• 1 tablespoon organic Ceylon black tea for cooking and marinades
• 1 cup water
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 4 teaspoons honey
• 1 tablespoon olive oil

Prepare the Tea Marinade

Heat the water to approximately 212°F (100°C) using either a microwave or stovetop.

Steep the Ceylon black tea in the hot water for 5 minutes.

In a small mixing bowl, whisk together the Dijon mustard, Worcestershire sauce, salt, pepper, honey, and olive oil.

Slowly add the warm tea while whisking continuously until fully combined.

Pour the marinade into a zip-top bag and refrigerate for approximately 10 minutes to cool.

Marinate the Chicken

Cut the chicken thighs into approximately 1-inch pieces. Try to keep the pieces relatively uniform in size to ensure even cooking.

Add the chicken pieces to the cooled marinade and seal the bag.

Return the bag to the refrigerator and allow the chicken to marinate for 2–6 hours.

Prepare the Vegetables and Skewers

Additional Ingredients

• 1 large red bell pepper
• 1 large orange bell pepper

Soak 8 wooden skewers in water for approximately 20 minutes to help prevent burning during cooking.

Remove the stems, seeds, and membranes from the bell peppers. Cut them into approximately 1-inch pieces.

Discard any excess marinade from the chicken.

Thread the skewers, alternating pieces of chicken and bell pepper, beginning about 2–3 inches from the bottom of each skewer and continuing until nearly full.

Repeat until all ingredients have been used.

Optional Vegetable Additions

To stretch the recipe and add variety, consider including:

• Red onion
• Mushrooms
• Zucchini
• Yellow squash
• Cherry tomatoes

If grilling, lightly coat the vegetables with oil before assembling the skewers.

Cooking Instructions

Oven Method

1. Preheat oven to 425°F (218°C).
2. Place skewers on a baking sheet coated with cooking spray.
3. Bake for 7 minutes.
4. Switch to broil and cook for an additional 5 minutes, or until the chicken is fully cooked and lightly browned.

Grill Method

1. Preheat grill to medium-high heat.
2. Place skewers on the grill.
3. Cook for 10–12 minutes, turning periodically to ensure even cooking and prevent burning.
4. Cook until the chicken reaches a safe internal temperature of 165°F (74°C).

Tea Pairing Suggestions

These savory tea-marinated chicken skewers pair especially well with:

• Ceylon black tea
• English Breakfast tea
• Iced black tea
• Peach iced tea
• Lightly sweetened Southern tea
• Citrus-flavored green tea

The tea-infused marinade creates subtle layers of flavor that complement both hot and iced teas.

Serving Suggestions

Serve alongside:

• Grilled corn on the cob
• Fresh garden salads
• Rice pilaf
• Roasted potatoes
• Pasta salad
• Fresh summer fruit

These skewers are ideal for backyard barbecues, summer tea parties, family gatherings, and outdoor entertaining.

See more englishtea.us/author/steapandbakery”>tea recipes, tea-party menus, and baking articles by Janet Sanchez.

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