Black Tea & Rosemary Brined Chicken Thighs | Wild Fork
Brine chicken thighs in black tea and rosemary for an aromatic, tender, and uniquely flavorful twist on a weeknight classic.
INGREDIENTS
2 Large Black Tea Bags
¼ Cup Brown Sugar
1 Medium Onion, chopped
2 Lemons, one sliced and one for garnish
2 Garlic Cloves, minced
2 Fresh Rosemary Sprigs
2 Cups Ice
LET'S GET COOKING!
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