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 - .
Chicken Thighs, thawed2.5 LBQty 8$5.95
Large Black Tea BagsQty 2
Brown SugarQty ¼ Cup
Coarse Sea Salt1 bottleQty 1 Tbsp.$5.38
Medium Onion, choppedQty 1
Lemons, one sliced and one for garnishQty 2
Garlic Cloves, mincedQty 2 Cloves
Fresh Rosemary SprigsQty 2 Sprigs
Freshly Ground Black Peppercorns1 bottleQty 1 tsp.$5.78
IceQty 2 Cups
- Bring 3 Cups of water to a boil, add tea bags, remove from heat and steep the bags for 15 minutes.
- 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.
- 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.
- Transfer to a platter and serve with additional lemon slices.
*USDA recommends cooking poultry to a minimum of 165°F.