Summer is in full swing, time to bring that barbeque out and get cooking. These wonderful tea chicken skewers work perfectly on the grill. Give this simple recipe a try, and you’re sure to use it over and over again.

1¼ – 1½ lbs skinless boneless chicken thighs
1 tbsp Ceylon black tea
1 cup water
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2 tsp salt
½ tsp fresh ground black pepper
4 tsp honey
1 tbsp olive oil

Heat the water in the microwave or stove top to 212°F. Steep the Ceylon tea in the heated water for 5 minutes. In a small mixing bowl combine the mustard, Worcestershire, salt, pepper, honey, and olive oil. Slowly add in the warm tea liquid while whisking. Once combined, pour the mixture in a zip top bag and place in the fridge to cool for about 10 minutes. Take the chicken thighs and cut them into about 1 inch pieces. Try to make sure they are all about the same size, though they will vary in size just a bit because of the irregular shape of the chicken. Take the cut piece of chicken and place them into the cooled marinade that was in the fridge. Place the bag of marinating chicken back into the fridge and allow it to marinate for 2 to 6 hours.

1 large red bell pepper
1 large orange bell pepper

Place 8 skewers in a container with water to soak for about 20 minutes. Remove the stem, seeds and ribs from the bell pepper then cut them into about 1 inch pieces. Take the marinated chicken from the fridge and pour off any excess marinade. Alternating pieces place a piece of chicken then a piece of pepper on the skewer starting about 2-3 inches up from the bottom of the skewer. Do this until the meat and pepper reach almost the top of the skewer. Repeat this for each skewer. On a side note, use any and as many vegetables you like in this to make the meat go further. A few suggestions would be red onion, mushrooms and zucchini. In addition if cooking this on the grill it would be best to coat the veggies in a small amount of oil.

Oven: Place on a baking sheet coated with cooking spray. Cook in a 425°F preheated oven for 7 minutes, then broil for 5 more minutes.

Grill: cook for about 10-12 minutes turning them to ensure they do not burn.

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