Tetley Tea Infused Marinade

Give your chicken satay a delicious twist when you add Tetley Tea to your marinade. Loaded with rich flavours, it is sure to be a hit at your next braai!


  • 450g of skinless chicken breast cut into strips or cubes
  • Bamboo skewers soaked in water for 30 minutes before grilling


  • 10 bags of Tetley tea
  • 2 cups of hot water
  • 2 tbsp. of brown sugar
  • 1 tsp Salt
  • 1 tsp paprika powder
  • 1 tbsps. of cooking oil
  • 7 cloves of garlic, peeled and finely minced

Vinegar sauce:

  • 1/4 cup of black vinegar
  • 1/4 cup of brown sugar


  1. Place the Tetley teabags in a large jug, pour in a cup of hot water and steep for 10 minutes. Remove the teabags and stir in the brown sugar, salt, paprika, oil and garlic. Allow to cool down.
  2. In a large container, add the chicken pieces and pour in the tea mixture. Let the chicken marinade overnight or for a minimum of 6 hours.
  3. Place the vinegar and brown sugar into a small saucepan at medium heat. Once boiling lower the heat and stir continuously until the sugar has completely dissolved. Remove it from the heat and let it cool down.
  4. When you are ready to cook, remove the chicken pieces from the marinade and thread it onto the bamboo skewers.
  5. Pop it on the braai and cook each side for 2-3 minutes.
  6. Serve while still hot with a side of black vinegar