Sweet & Spicy Chai Chicken
Recipe by Chef Michael Williams
Michael Williams

Sweet & Spicy Chai Chicken

  • Prep time 5 mins
  • Cook time 25 mins

Chai tea can also be used as a rub. In this recipe we have enhanced the flavours with a few extra ingredients and it is amazing. Sweet, a little spicy and tonnes of flavour!



  1. Tear open the tea bag and transfer to a small bowl. Add the coriander, salt, cayenne, lemon juice and molasses. Stir for a minute or so until totally combined.
  2. Using a pastry brush, brush the chai mixture onto both sides of the chicken.
  3. Preheat a non-stick or all clad pan on medium heat and also preheat your toaster oven or regular oven to 350° F. Do not use cast iron as the rub will be very difficult to remove.
  4. Add a little oil to the pan and then place the chicken in. Nicely brown on both sides and then transfer to the pre-heated oven. Bake until chicken is cooked all the way through.
  5. Serve with your favourite whole grain and veggies and dinner is done and yummy.


  • Marinate the chicken overnight in the fridge for enhanced flavour penetration.
  • Serve the chai chicken as part of a gourmet sandwich!

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