You are just going to love this tea-rubbed chicken thigh recipe with Swiss chard and quick-pickled beets!
And no, the chicken in my featured image isn't burned! It's just cooked to magnificence with a black tea, cinnamon, coriander, and brown sugar rub. Served over quinoa with greens and pickled beets, it's the epitome of healthy and delicious!
Feel more than free to dive in! You won’t regret it.
Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa
Time: 45 Minutes
3 tbsp Ceylon tea, ground
1 tbsp light brown sugar
2 tsp freshly ground black pepper
2 tsp kosher salt
1 tsp ground coriander
1 tsp cinnamon
4 tbsp extra virgin olive oil, divided
4 chicken thighs, boneless, skin-on (about 2 lbs)
1 bunch red beets (about 3 medium), peeled, and sliced 1/8” thick; greens reserved, stems removed, roughly chopped
1/2 cup red onion, halved & finely sliced
5 tbsp, lemon juice
1 tbsp sherry vinegar
1 cup quinoa
1 tbsp olive oil
1 bunch Swiss chard, stems removed, roughly chopped
1 tbsp garlic, minced
3/4 cup feta, crumbled, divided
Lemon wedges, to serve
In a small bowl, combine ground tea, sugar, pepper, salt, coriander, and cinnamon.
Rub chicken thighs with 1 tbsp extra virgin oil and coat evenly with tea & spice blend. Transfer chicken to the refrigerator for 30 minutes, but no more than 1 hour.
Meanwhile, add beets, red onion, 2 tbsp lemon juice, 1 tbsp olive oil, and sherry vinegar to a bowl. Season with 1/2 tsp salt and stir to combine. Allow to marinate for 15-20 minutes.
In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until quinoa is tender.
In another medium saucepan, heat 1 tbsp olive oil over medium heat. Add Swiss chard, reserved beet greens and garlic, and cook for 5 minutes, until wilted and tender. Season with salt and pepper and stir in 3 tbsp lemon juice. Continue to sauté greens for 2 minutes, then stir in quinoa, and ½ cup feta cheese. Adjust seasonings if needed and keep warm.
In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken skin-side down and cook for 10 minutes, until golden brown. Turn chicken over and cook for 15-20 minutes, until golden brown and the internal temperature reaches 165F.
Serve chicken over quinoa with beet pickles on the side. Garnish with additional feta and squeeze over lemon wedges if desired. Serve immediately and enjoy!
If you enjoyed this recipe, you will also love my recipes for Pan Seared Chicken Breasts with Orzo, One Pot German-Style Chicken with Sauerkraut and Braised Vegetables, and Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes