RECIPE:BLACK TEA AND ROSEMARY BRINED CHICKEN THIGHS
- Prep Time: 15 mins
- Cook time: Less than an hour
Serves 4
Ingredients
Large black tea bags2
Brown sugar¼ Cup
Coarse sea salt1 Tbsp
Medium onion, chopped1
Lemons2
Garlic cloves, minced2
Fresh rosemary sprigs2
Ground black pepper1 Tsp
Ice2 Cups
Cooking directions
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.