American 25 min

Sweet Tea Brined Grilled Chicken

Name: Sweet Tea Brined Grilled Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken breasts; 4 cups strongly brewed black tea, cooled; ¼ cup kosher salt; ¼ cup sugar; 2 cups ice water; 1 lemon, sliced; 3 sprigs fresh thyme; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon black pepper; Honey butter (2 tbsp butter + 1 tbsp honey) for basting

healthygluten-free

Ingredientsfor 2

380

Cal

44g

Protein

Carbs

20g

Fat

14 bone-in, skin-on chicken breasts
24 cups strongly brewed black tea, cooled
3¼ cup kosher salt
4¼ cup sugar
52 cups ice water
61 lemon, sliced
73 sprigs fresh thyme
82 tablespoons olive oil
91 teaspoon smoked paprika
101 teaspoon garlic powder
11½ teaspoon black pepper
12Honey butter (2 tbsp butter + 1 tbsp honey) for basting

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Instructions

1
Make the brine: Dissolve salt and sugar in hot brewed tea. Add ice water, lemon slices, and thyme sprigs to cool it rapidly. Submerge chicken breasts completely in the brine. Refrigerate 6–8 hours. Remove, rinse, and pat completely dry — a dry surface is critical for crispy skin.
2
Rub chicken with olive oil, paprika, garlic powder, and black pepper. Let sit at room temperature 20 minutes. Preheat grill to medium heat (375°F). Grill chicken skin-side down over direct heat 6–7 minutes until skin is golden and releases cleanly.
3
Move to indirect heat, close the lid, and cook 15–18 more minutes until an instant-read thermometer reads 165°F at the thickest point. In the last 3 minutes, baste all over with honey butter and move back to direct heat briefly to caramelize. Rest 5 minutes before serving.