Black Tea Roasted Chicken Legs

In a medium pot, bring 3 cups of water to a boil. Remove from heat. Add tea bags and cover. Steep for 10 minutes. Discard tea bags. Stir in lemon slices, and mix well. Let the mixture cool completely at room temperature, about 45 minutes. When the mixture is cool, add the ice cubes. Place the chicken leg into a large Ziploc bag. Pour the tea mixture into the Ziploc bag over the chicken. Seal and place the bag in a large bowl or medium baking dish. Refrigerated for 12 hours.

Preheat the oven to 350˚F (180˚C).

In a medium bowl, combine the seasoning ingredients and mix well. Remove the chicken from the marinade. Pat the chicken dry with paper towels and place them on a baking rack over a baking pan. Season both sides of the chicken with seasoning ingredients.

Bake the chicken, skin-side down, and cook in the oven for 1 hour until cooked through. Turn the chicken over. With the skin side up, brush with the sauce mixture of char siu sauce and lemon juice.

Increase oven temperature to 500°F (260°C). Return chicken to the oven, and bake for a further 3 minutes. Transfer to a serving plate and serve immediately.

Enjoy!