Sweet Tea Brined Chicken
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 sprigs rosemary
- 1 onion, thinly sliced
- 1/2 cup brown sugar
- 3 garlic cloves
- 1/4 cup kosher salt
- 2 cups ice cubes
- 1 lemon, thinly sliced
- 2 family sized tea bags
- 1 tablespoon crushed black pepper
- 3-4 pounds chicken pieces (i used bone in breasts)
- Carbohydrate 224.898030802732 g
- Cholesterol 0 mg
- Fat 0.735443377040061 g
- Fiber 3.21616747864166 g
- Protein 1.68177623550222 g
- Saturated Fat 0.304664727397988 g
- Serving Size 1 1 recipe (750g)
- Sodium 14597.450748285 mg
- Sugar 221.681863324091 g
- Trans Fat 0.101957844173739 g
- Calories 876 calories
Boil 4 cups of water, add tea bags, and steep for 10 minutes.Stir in sugar and salt until completely dissolved. Add onion, lemon, garlic, and rosemary. Add ice and cool completely. Put the chicken into plastic bags and let sit in the brine for 24 hours.Take the chicken out of the brine, and throw the brine away. Dry the chicken off with paper towels. Heat the to medium, but only on one side. Put the chicken skin side down, on the side that is not lit. Weird, but it works. Cover the grill and cook for 20 minutes. Flip the chicken and cook for 40 to 50 minutes or until cooked through.About 10 minutes before the chicken is ready to come off, throw on some lemons that have been cut in half and asparagus. I served this a small salad, and it was delicious. This recipe comes from Southern Living.
