Chai-Spiced Chicken Breasts

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons crushed loose chai tea (from 6 bags, if using)
• 2 1/2 teaspoons kosher salt
• 3/4 teaspoon pepper
• Six 8-to 10-ounce bone-in skin-on chicken breast halves
• 1 cup chopped cilantro
• Lime wedges, for serving

1. Preheat the oven to 450.
2. In a bowl, whisk the oil with the tea, salt and pepper.
3. Rub the chai mixture all over the chicken breast halves and under the skin.
4. Set the chicken skin side up on a large rimmed baking sheet and roast for about 30 minutes, until browned and an instant-read thermometer inserted in the thickest part of each breast registers 160.
5. Let rest for 10 minutes, then transfer to a platter.
6. Scatter the cilantro on top and serve with lime wedges.

extravirgin olive oil, loose chai, kosher salt, pepper, chicken, cilantro, lime wedges

Taken from www.foodandwine.com/recipes/chai-spiced-chicken-breasts (may not work)