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Recipe:Black Tea and Rosemary Brined Chicken Thighs

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

A new take on the classic chicken thigh, this black tea brine adds subtle but delectable flavor. Try it once & you won't be disappointed. Serves 4 - .


Serving Size
  • Chicken Thighs, thawed

    2.5 LB
    Qty 8
  • Large Black Tea Bags

    Qty 2
  • Brown Sugar

    Qty ¼ Cup
  • Coarse Sea Salt

    1 bottle
    Qty 1 Tbsp.
  • Medium Onion, chopped

    Qty 1
  • Lemons, one sliced and one for garnish

    Qty 2
  • Garlic Cloves, minced

    Qty 2 Cloves
  • Fresh Rosemary Sprigs

    Qty 2 Sprigs
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 1 tsp.
  • Ice

    Qty 2 Cups


  1. Bring 3 Cups of water to a boil, add tea bags, remove from heat and steep the bags for 15 minutes.
  2. Add the rest of the ingredients to warm tea and 2 cups of ice. Add chicken thighs. Place in a glass container and marinate overnight in the refrigerator.
  3. Heat a grill to medium heat 300°F-325°F. Place marinated thigh on the grill, cover with lid and cook for 20 minutes. Turn chicken and cover with lid. Grill for 20-30 minutes or until thermometer reads 165°F internal temperature.* Skin should be crispy and golden brown.
  4. Transfer to a platter and serve with additional lemon slices.
    *USDA recommends cooking poultry to a minimum of 165°F.

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