Gunpowder Green Tea Grilled Chicken + Green Tea and Mint Dip

Ever thought about cooking with green tea? I've used the curly furls of gunpowder green tea to make this spice rub for grilled chicken, and also a tasty, cool dip to go alongside. Another way to get those antioxidants in! 

Low carb, dairy, gluten and nut-free and suitable for those on the autoimmune protocol (AIP) or paleo diets. 

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Did you know you could use green tea leaves to cook with? Like, instead of just drinking it? 

When I found this out, all I could think of was a spice rub using deeply-flavoured gunpowder green tea as well as herbs and spices. And then, I thought, it would go pretty well in a lemony, creamy dip too. So I made that as well. 

It was mind-blowing. The green tea shrinks and darkens in the heat of the grill as it presses into the chicken, giving a very subtle but noticeable flavour amongst the herbs and other ingredients in the rub. It's fragrant, savoury and kind of sweet. I loved it. 

The possibilities of making spice rubs with tea in it are now endless: steaks, turkey - maybe even lamb, too. 

Gunpowder Green Tea Grilled Chicken and Minty Green Tea Dip

I've served mine with a fresh and crunchy salad, with blanched asparagus, pea shoots, radishes and baby kale. Oh, and don't forget the cool, zesty dip, too. (Leave out the pea shoots if you're in the early stages of AIP). 

Gunpowder Green Tea Grilled Chicken with Green Tea and Mint Dip
Serves 2 (easily doubled)
For the chicken: 
1 teaspoon gunpowder green tea leaves
half teaspoon dried oregano
quarter teaspoon dried thyme
1 tablespoon olive oil
pinch of salt
2 chicken breasts, skinless and boneless (or use thighs, but you'll need to cook them longer)

For the dip:
half a teaspoon gunpowder green tea leaves
small sprig of fresh mint
juice of half a lemon (serve with the other lemon half, for squeezing over)
3-4 tablespoons coconut yoghurt
pinch of salt

First, make the spice rub for the chicken. Combine the tea leaves, oregano and thyme in a small bowl and trickle in the olive oil to make a paste. Add a pinch of salt and stir well. Place the chicken on a plate and rub the marinade into the chicken, lifting it up, to make sure it's well covered on both sides. 

Place on a pre-heated grill and cook for about 5 minutes per side, or until cooked through. This will depend on the thickness of your chicken. Alternatively, you can pan-fry them in a little olive oil, or use an electric grill like this one. 

While the chicken is sizzling away, start on the dip. 

Spoon all the ingredients for the dip into a small bowl and stir well, to combine. 

Check the chicken is cooked through and that there is no pink remaining, and then serve it with the cool, refreshing dip alongside. 

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