sweet tea marinade

This crisp, golden-brown Brined Chicken is tender, juicy and full of flavor!

Sweet Tea Brined Chicken

strongly-brewed sweet tea

lemon

coarse kosher salt (do not use table salt)

pepper

bay leaf

rosemary

thyme

garlic,

onion,

chicken

In a large pot, combine sweet tea, lemon juice, kosher salt, pepper, bay leaf, rosemary, thyme, garlic and onion. Bring to a simmer over high heat. You do not need to rapidly boil the liquid; just whisk to make sure that the salt is dissolved.

Remove from heat and cool completely.

Once the brine is cool, add chicken to the brine and submerge in the liquid. Cover and refrigerate for 2-4 hours (for bone-in chicken pieces) or 8-24 hours (for a whole chicken).

Remove the chicken from the brine and rinse with cool water. Pat dry.

Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Place chicken pieces skin-side-up on the baking sheet. Roast, uncovered, until the chicken is cooked through (an internal temperature of 165 degrees F) – about 30-35 minutes for legs and wings; 45-55 minutes for breasts and thighs.

TO ROAST CHICKEN PIECES:

Preheat oven to 425 degrees F. Place a rack in a roasting pan.

Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) on the rack in the roasting pan. Brush the skin of the chicken liberally with melted butter.

Roast on the middle rack of the oven for about 1 hour, 10 minutes (or until an instant-read thermometer inserted in the thigh meat (away from the bone) registers 165 degrees F). The skin should be brown and crisp. If it starts to get too brown before the chicken is done, tent loosely with foil. Let the chicken rest for 10-15 minutes before carving and serving.

TO ROAST A WHOLE CHICKEN:

Ok dont walk, dont think,  just do!  Make this as fast as you can!  I can't say enough about how good this dish is.  My husband and I make at least two of your dishes every week, honestly.   This is one of my favorites.  It was easy and easy..lol. the only thing I did wrong, I didn't buy enough chicken.. lol skin was crispy and meat was juicey and delicious.

My mother-in-law swears this brine was first used in Tennessee and is the way much of the older generation in that State still brines their chicken.  We have used this and other similar tea brine for chicken now for about 10 years.  It really does work! (regular tea bags work also, but must be heated then cooled first)

Thank you for contributing! https://communitytable.parade.com/587831/nettiemoore/top-25-grilled-recipes-to-make-your-summer-delicious/ Nettie
Mooreorlesscooking.com

Top 1 sweet tea marinade recipes from across the web

The most viewed sweet tea marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Tea Brined Chicken

Top 1 sweet tea marinade recipes from across the web

The most viewed sweet tea marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Tea Brined Chicken

The most viewed sweet tea marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine