california cuisine

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a roasted or grilled spatchcock chicken.

Sweet Tea and Molasses-Brined Spatchcock Chicken

water

breakfast tea bags

lemon, zest removed in thick strips

orange, zest removed in thick strips

molasses

sugar

salt

chicken

olive oil

Sweet tea isn’t just for drinking: Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for chicken. Molasses adds rich flavor and turns the bird’s skin a stunning mahogany, while the tea brine leaves the meat succulent and falling off the bone. Cook up this spatchcocked chicken at a barbecue or in the oven for a dinner party and enjoy this quintessential Southern drink in a whole new way.
This recipe was excerpted from 'Tanya Holland's California Soul' by Tanya Holland. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

Epicurious

Bring the water to a boil in a large saucepan. Remove from the heat and add the tea bags and lemon and orange zests and steep for 5 minutes. Remove the tea bags and add the molasses, sugar, and salt and stir until the molasses and salt are fully dissolved. Add the ice to cool the mixture down.

Lay your chicken, breast-side down, on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. (You will be cutting through the rib bones, so this will take a little force.) Discard or save the backbone for making stock or soup. Then flip the bird over and press hard down on the breastbone so the chicken lies flat.

Once your tea mixture has completely cooled, add the chicken, submerging it completely and letting it sit in the brine in the refrigerator for at least 4 hours or up to 16 hours.

Remove the chicken from the brine and pat it dry. Place it on a sheet pan or plate and refrigerate it for 2 hours. This will help to dry out the skin.

Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 400ºF. Place a wire rack on a half-sheet pan. Spray the rack with nonstick cooking spray.

Lay the chicken breast-side up on the rack. Drizzle with olive oil and rub to coat all the skin.You do not need to salt at this point, as the brine provides all the salt needed. Roast the chicken until an instant-read thermometer registers 160ºF in the thickest part of the thigh, 45 minutes to 1 hour. Check the chicken after about 20 minutes and if the skin is getting too dark, loosely tent with aluminum foil. Remove the chicken from the oven and let it rest for at least 10 minutes before cutting it into pieces.

Prepare a grill for indirect grilling (for gas grills, turn one side on high heat and keep the other side off; for charcoal, place the coals on one side of the grill). Carefully oil the grill grates. Place the chicken, breast-side down, on the hot side of the grill and cook just until the skin shows grill marks, about 4 minutes. Turn the chicken over and cook the other side just until it is marked as well, another 4 minutes. Move the chicken to the cool side of grill, cover, and cook until the thickest part of the thigh registers 160ºF, 25 to 30 minutes. Remove from the grill and let it rest for at least 10 minutes before cutting into pieces.

Yes, you can eat butternut squash raw! Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe.

Raw Butternut Squash Salad

Fresno chile, seeds removed, thinly sliced

garlic cloves, finely grated

orange zest

orange juice

Tbsp. white wine vinegar

kosher salt

butternut squash (about 2 lb.), peeled

¼ cup unsalted, roasted pumpkin seeds (pepitas)

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe for your fall table.

Bon Appétit

Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

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