For the Sauce:
1 cup of water
10 Yogi® Raspberry-Passion Perfect Energy Tea bags
3/4 cup of ketchup
1/3 cup of packed light brown sugar
1 tablespoon of raspberry red wine vinegar
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
For the Chicken:
2 tablespoons of light brown sugar
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/8 teaspoon of ground ginger
3/4 teaspoon of salt
1/4 teaspoon of ground black pepper
8 chicken thighs about 3-3 1/4 pounds
- Preheat the oven to 425°F.
For the sauce:
- Bring the water to a boil in a small saucepan over high heat. Remove from the heat, add the tea bags and let steep 10 minutes. Lightly squeeze tea bags and discard. Stir in the ketchup, sugar, vinegar, garlic powder and chili powder. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until thickened, 15-16 minutes; remove from the heat.
To make the chicken:
- Combine the sugar, chili powder, cumin, ginger, salt and pepper in a bowl. Rub the mixture over the chicken thighs to coat. Place chicken, skin side up, in a single layer on a large rimmed baking sheet. Roast chicken 25 minutes. Brush the top of the chicken with some of the sauce and bake until a thermometer inserted into the thickest portion registers 165°F, about 5 minutes longer. Serve chicken with remaining sauce on the side.