Golden Monkey Tea-Glazed Roast Chicken
Roast chicken brushed with a honey and Golden Monkey tea glaze, where the tea's cocoa and peppery notes deepen the savory crust over crisp golden skin.
Golden Monkey's honeyed, cocoa-rich flavor makes it an excellent base for a savory glaze. Brewed strong and reduced with honey and soy, the tea brings a warm, malty depth to roast chicken that feels both comforting and a little unexpected.
The peppery edge of the tea works beautifully against the richness of the skin, while its natural sweetness encourages a deep, glossy caramelization in the oven. There is no need for added sugar beyond a little honey—the tea does much of the work.
Brewing the tea concentrated is the key step. Reducing it slowly with the glaze ingredients turns the cocoa and malt notes into something savory and complex rather than sweet, so it coats the bird like a lacquer.
Serve the chicken with simple roasted vegetables and steamed rice to soak up the glaze. It is a relaxed weekend dish that tastes refined but comes together with very little fuss.
Ingredients
- 1 whole chicken (about 1.5 kg), or 6 bone-in thighs
- 3 cups strong Golden Monkey tea (4 tsp loose leaf in 3 cups water)
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp rice vinegar
- 1 tsp ground black pepper
- 2 tbsp neutral oil
- Salt to taste
- Sliced spring onion for garnish
How to make it
- 1Brew Golden Monkey tea strong and let it cool slightly. In a saucepan, combine 3 cups of tea with honey, soy sauce, garlic, ginger, vinegar, and black pepper.
- 2Simmer the mixture over medium heat until reduced to a syrupy glaze, about 12–15 minutes. Set aside.
- 3Pat the chicken dry, rub with oil and salt, and place in a roasting pan. Preheat the oven to 200°C (400°F).
- 4Roast the chicken for 30 minutes, then brush generously with the tea glaze.
- 5Continue roasting, brushing with glaze every 10 minutes, for another 30–40 minutes until the skin is deep golden and the internal temperature reaches 75°C (165°F).
- 6Rest for 10 minutes, brush with any remaining glaze, garnish with spring onion, and serve.
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