Sweet Tea Brined Grilled Chicken

Ingredients

• 4 cups water
• 6 black tea bags
• 1/2 cup granulated sugar
• 1/4 cup kosher salt
• 1 lemon, sliced
• 4 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 4 bone-in chicken thighs
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt

Method

1. 1

   Bring the water to a boil in a 6-quart saucepan, remove from heat, and steep the tea bags for 10 minutes.

   10:00 · Steep tea
2. 2

   Remove the tea bags and stir in the sugar and salt until fully dissolved.

3. 3

   Add the lemon slices, garlic, and peppercorns to the tea mixture, then let cool to room temperature.

4. 4

   Place the chicken thighs and breasts in a large resealable bag or non-reactive container and pour the cooled brine over them.

5. 5

   Seal and refrigerate, letting the chicken brine for at least 4 hours and up to 8 hours.

6. 6

   Remove the chicken from the brine, discard the liquid, and pat the pieces dry with paper towels.

7. 7

   Rub the chicken all over with olive oil, smoked paprika, black pepper, and salt.

8. 8

   Preheat a grill to medium-high heat, about 400°F, and oil the grates.

9. 9

   Grill the chicken thighs skin-side down for 6 to 7 minutes until well marked.

   6:00 · Grill thighs, first side
10. 10

    Flip the thighs and add the chicken breasts to the grill, cooking both for another 8 to 10 minutes until an internal temperature of 165°F is reached.

    8:00 · Grill chicken, second side
11. 11

    Transfer the chicken to a platter and let rest for 5 minutes before serving.

    5:00 · Rest chicken