So I thought about roasted chicken in the oven.
Best part about this is it was super easy. It could be put on any kind of chicken, whole, skinned, deboned, pieces whatever. Who cares?
That's the point right, no rules.
So when I popped the top on it this morning, I ran (literally) down to the freezer to grab a chicken to thaw. I decided at 9:00am this freezing cold morning that I was making roasted Smoky Tea-Aki Chicken. And it was superb.
a) I don't smear it all over my hands cause I am a wuss
b) I see rubs more for steak and porkchops
c) I am lazy and don't marinate
SO, on that note. I decided to go with my usual, and I would brush the spice rub on like when I cook any chicken.
Best way to do this is with a yummy melted bowl of butter. Then you need to add some acid to mellow out the butter so it doesn't turn stiff the second it hits the chicken.
Lime juice.
Usually I use lemon, but this was so smoky and that lime is the only way to go.
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Smoky Tea-Aki Rub Chicken
Yield 4-6 Chicken Pieces
Ingredients:
2 tbs Smoky Tea-Aki Rub from Steeped Tea
Juice of half a small lime
1/4 Melted Butter
4-6 Bone in Chicken Pieces
Directions:
Preheat the oven to 400.
Prepare the chicken, rinse and pat dry.
Melt the butter in a saute pan, squeeze in the lime and throw in the Smoky Tea-Aki Rub.
Stir until blended and a fragrant paste.
Paint the mixture onto the chicken using 3/4 Of the mix. Cook the chicken for 30 minutes and then take the chicken out of the oven and paint the rest of the mix on. Cook for additional 20 minutes.
Substitutions:
- Replace the butter with coconut oil, or cold pressed olive oil
- Replace the lime juice with 1 tbs of Apple Cider Vinegar
Our Steeped Tea Ingredient List:
Smoky Tea-Aki Rub (12006)
We never recommend using anything other than Steeped Tea Products as they are the very best. Use our Shop Now links to get your ingredients.
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