Texas Farmers Market April 3 2020

Ecstatic Coconut Chai Chicken


Courtesy of Jesse Bloom, the owner/chef of Ecstatic Cuisine


Ecstatic Coconut Chai Chicken


For 1 Person(s)


  • 3 cups water
  • 2 tablespoons Coconut Chai Zhi Tea
  • 1 tablespoons Sweet Desert Delight Zhi Tea
  • 1/4 cups sugar
  • 1/2 cups Goodflow honey or agave nectar
  • 1 pounds boneless skinless chicken thighs or cut of your choice (pressed tofu is a great vegetarian option)
  • 1 tablespoons each of finely minced ginger, garlic and orange zest
  • 2 tablespoons oil (peanut or other)
  • 1 tablespoons soy sauce or tamari
  • Sea salt and white pepper to taste

Ecstatic Coconut Chai Chicken Directions

  1. Bring water to a boil and add Coconut Chai. Steep 5 minutes, strain the tea and reserve the liquid.
  2. Add Sweet Desert Delight, sugar and honey to the liquid. Cook at a simmer about 20 minutes until reduced by half—liquid should be a thin, syrupy consistency.
  3. Meanwhile, marinate chicken in ginger, garlic, orange zest, oil, tamari, salt and pepper. Place chicken in a casserole dish or a baking pan and cover with tea syrup. Marinate for a minimum of 20 minutes and up to 4 hours.
  4. Bake at 350° for 20–30 minutes, until a fork pierced in the meat yields clear fluid. Baste with pan liquid at least 3 times.

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