Bree Hester of the blog Baked Bree is one busy lady. With three kids who happen to have distinctly different palates, preparing dinner can prove to be a challenge. But she continues to find time to blog about recipes as different as a simple chili or the best banana bread ever. This chicken recipe caught our attention since thinking of exciting ways to prepare chicken can become tiresome after a while, but here Bree whips up sweet tea as a marinade for a moist, flavorful chicken. The original recipe came from Southern Living, though the method and approach here is a little different (and simpler!). For a couple living alone, or a smaller crew, simply cut the recipe in half—although, truthfully, we might make the full batch of sweet tea just to have it around for hot days when the patio calls.
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Ingredients
2 family-size tea bags
1/2 cup brown sugar
1/4 cup kosher salt
1 onion, thinly sliced
1 lemon, thinly sliced; 2 lemons, halved
3 garlic cloves
2 sprigs rosemary
1 tablespoon crushed black pepper
2 cups ice cubes
3 to 4 pounds chicken pieces (I used bone-in breasts)
Asparagus
Directions
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Boil 4 cups water, add tea bags and steep for 10 minutes.
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Stir in sugar and salt until completely dissolved. Add onion, lemon, garlic, and rosemary. Add ice and cool completely. Put the chicken into plastic bags and let sit in the brine for 24 hours.
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Take the chicken out of the brine, and throw the brine away. Dry the chicken off with paper towels. Heat the grill to medium, but only on one side.
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Put the chicken skin side down, on the side of the grill that isn't lit. Weird, but it works. Cover the grill and cook for 20 minutes.
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Flip the chicken and cook for 40 to 50 minutes or until cooked through.
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About 10 minutes before the chicken is ready to come off, throw on some lemons that have been cut in half and asparagus. I like to squeeze the grilled lemon over my asparagus.
Serve on a platter with the grilled lemon and asparagus.
