Saffron tea marinade

    8 hours 10 min

    This is an unbelievably surprising marinade that you can use for chicken or pork. Tea, saffron and a melange of spices come together for a very different flavour combination that is indeed very delicious.

    3 people made this

    Serves: 8 

    • 6 regular tea bags
    • 2 litres boiling water
    • 1 1/2 teaspoons loosely packed saffron threads
    • 450g dark brown soft sugar
    • 160ml lemon juice
    • 1 tablespoon rum flavoured extract
    • 2 teaspoons cayenne pepper
    • 2 1/2 teaspoons ground dried ginger
    • 1 1/2 teaspoons ground cloves
    • 2 1/2 teaspoons ground coriander
    • 2 tablespoons salt
    • 1 bunch fresh tarragon, chopped

    Prep:10min  ›  Extra time:8hr marinating  ›  Ready in:8hr10min 

    1. Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
    2. To use, marinate meats such as chicken or pork in the fridge overnight.

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    Reviews in English (3)


    I used this on wild duck and found it to be fabulous. Thanks for the recipe. We will be posting pictures on our website.  -  11 Jan 2012  (Review from Allrecipes US | Canada)


    Interesting for sure. I used it for pork and liked it but I didn't love it. It has a unique flavor for sure. I think I would like it better for wild game. I plan on trying this again on either wild duck or venison and will post an update when I do.  -  08 Nov 2017  (Review from Allrecipes US | Canada)


    Interesting flavor, but not great.  -  09 Jan 2013  (Review from Allrecipes US | Canada)