Black Tea Satay

Black Tea Satay


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This skewered grilled chicken is seasoned to perfection and served with an incredible black vinegar sauce. The black tea infused marinade is unique and not too strong. These skewers will be perfect at your next summer barbecue.

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Time needed

6.5 hour preparation + 10 min cooking

Serving Size / Yield

10 Skewers


  • ½ pound boneless skinless chicken thigh
  • 10 bags black tea
  • 2 cups hot water
  • ¼ cup black vinegar
  • ¼ cup brown sugar
  • 2 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon paprika powder
  • 6 cloves garlic
  • Bamboo Skewers

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Make sure to soak the bamboo skewers in water for 30 minutes before grilling. Peel and finely mince the garlic and cut the chicken into ½ inch strips. Then, place the tea bags in a cut of hot water for 10 minutes. Remove and discard the tea bags. Add the 2 tablespoons of brown sugar, the salt, paprika powder, oil, and garlic. Let the tea cool. Place the chicken pieces in a large bag and pour the tea mixture in the bag. Allow the chicken to marinade for a minimum of 6 hours. Next, put the black vinegar and ¼ cup brown sugar in a saucepan and bring to a boil. Lower the heat until the sugar is completely dissolved. Remove the mixture from the heat and let it cool. Remove the chicken from the marinade and line pieces on the skewers. Preheat the grill with medium heat and grill the skewers for 2-3 minutes on each side. Serve satay with black vinegar sauce on the side.

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