Recipe Corner



Sweet Tea Brined Chicken

4 cups water
2 family-size tea bags
½ cup packed light brown sugar
¼ cup kosher salt
1 Tbsp. black pepper
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 rosemary sprigs
2 cups ice cubes
4 bone-in chicken breasts

Bring water to a boil in a saucepan; add tea bags. Remove from heat, cover, and steep 10 minutes. Discard tea bags. Add brown sugar, salt, pepper, onion, lemon, garlic, and rosemary sprigs. Stir until sugar dissolves. Cool completely, about 45 minutes, then stir in ice. Place chicken and tea mixture in a large ziplock bag and seal. Place bag in a shallow baking dish and chill 24 hours, turning occasionally. Preheat grill to low (300 to 350 degrees) with an area cleared of coals. Remove chicken from marinade and pat dry with paper towels. Grill chicken, covered, over indirect heat until done, 40 to 50 minutes. Transfer chicken, skin side down, to direct heat area and grill until skin is crispy, 2 to 3 minutes.

I have a bad habit of starting my day off with sweet tea. I don’t drink coffee though, so I guess it’s ok. My love of sweet tea drew me to this recipe. And it did not disappoint!

-Jenna Wood