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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 - .
Ingredients
-
Chicken Thighs, thawed
2.5 LBQty 8$5.95 -
Large Black Tea Bags
Qty 2 -
Brown Sugar
Qty ¼ Cup -
Coarse Sea Salt
1 bottleQty 1 Tbsp.$5.38 -
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 bottleQty 1 tsp.$5.78 -
Ice
Qty 2 Cups
Cooking
Instructions
- 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.