BLACK TEA AND ROSEMARY BRINED CHICKEN THIGHS
BLACK TEA AND ROSEMARY BRINED CHICKEN THIGHS
INGREDIENTS
Large black tea bags 2
Brown sugar ¼ Cup
Coarse sea salt 1 Tbsp
Medium onion, chopped 1
Lemons 2
Garlic cloves, minced 2
Fresh rosemary sprigs 2
Ground black pepper 1 Tsp
Ice 2 Cups
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.