By Karen Hendricks
Happy 4th of July!
Looking for an alternative to the traditional burgers and dogs for your summer cookouts? Four words for you: SWEET. TEA. BRINED. CHICKEN.
Ok, I am guilty of pinning a gazillion recipes on Pinterest, but this is one of a handful that I have actually tried. And my family loved this chicken so much that we’ve made it numerous times. Even though I discovered it on Pinterest, it’s originally from Southern Living.
If you like sweet tea, trust me, you’ll LOVE this chicken. The chicken stays very moist and retains a lemony, tea flavor with the zing of rosemary.
Sweet Tea Brined Chicken:
- 2 family sized tea bags (or 8 regular sized tea bags)
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 onion, thinly sliced
- 1 lemon, thinly sliced
- 3 garlic cloves
- 2 sprigs rosemary
- 1 Tablespoon crushed black pepper
- 2 cups ice cubes
- 3-4 pounds chicken pieces
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 or covered mixing bowls and pour the brine overtop. Let the chicken sit in the brine for 24 hours. (The recipe does not specify, but I refrigerated the chicken at this point.)
- Take the chicken out of the brine, and throw the brine away. Dry the chicken off with paper towels. Heat the grill 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.
Enjoy! And if you give the recipe a try, jot a note below to let us know.
I have added this recipe to the Off the Merry-Go-Round Pinterest page. In need of more summertime inspiration? Give us a follow, and find many more summer recipes, ideas for kids’ summer activities, and much more–even a board we call “Giggles.”
Wishing you many delicious summertime moments… 🙂