Peach Tea Brine Chicken

By Tasty · 360 min

Ingredients

Instructions

1. In a large pot, combine the water, tea bags, brown sugar, salt, peppercorns, garlic, bay leaves, lemon slices and peach slices.
2. Bring to a very light simmer over low heat, stirring until the salt and sugar dissolve. Remove from heat and let cool; you can add 2 cups of ice to speed this up.
3. Add the brine to the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 10 hours or overnight.
4. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels.
5. In a saucepan over medium heat, combine the peach preserves, rice wine vinegar, butter, peach tea and light brown sugar. Stir, then simmer for 5 minutes, until reduced and thick and sticky.
6. Preheat the grill to medium-high (350°F).
7. Season the chicken with a drizzle of olive oil, garlic powder, smoked paprika and black pepper.
8. Oil the grill grates and place the chicken on the grill. When the internal temperature reaches 120°F, flip so the skin side is down. Cook until the skin is nicely charred, and brush with the sticky peach sauce.
9. Remove the chicken from the grill when it reaches an internal temperature of 165°F.

Summarized from Tasty's video. Watch it for the details.

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GarlicLemonBrown sugarChickenWhole chickenPeach