Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Peach Tea-Brined Grilled Chicken with Peaches, Mint and Arugula
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- Level: Easy
- Total: 9 hr 15 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 67 g
- Saturated Fat
- 18 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 76 g
- Cholesterol
- 298 mg
- Sodium
- 1751 mg
Brining is one of our favorite ways to ensure that chicken stays juicy during grilling and here we use a peach tea-infused brine which imparts a subtle sweetness and beautiful color. A complementing grilled peach and arugula salad makes it a perfect al fresco dinner.
- Level: Easy
- Total: 9 hr 15 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 67 g
- Saturated Fat
- 18 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 76 g
- Cholesterol
- 298 mg
- Sodium
- 1751 mg
Ingredients
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Directions
- Add the chicken to a gallon zip-top bag. Sprinkle with the peppercorns and 2 tablespoons salt and add the lemon zest. Seal the bag, then shake and rub the chicken until coated with the ingredients. Open the bag, add the tea and close again. Add the bag to a rimmed baking sheet or baking dish, place in the refrigerator and marinate, rotating and flipping the bag every few hours, at least 8 hours and up to 16 hours.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners (2 if you have a grill with 4 or more burners) and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 350 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer’s guide for the best results.)
- Remove the chicken from the brine and pat dry. Lightly oil the grill grates.
- Lay the chicken pieces skin-side up on the indirect-heat side of the grill. Cover and cook until the skin is golden and the chicken is cooked about three-quarters of the way (130 to 135 degrees F on an instant-read thermometer), 20 to 25 minutes. Flip the chicken skin-side down and continue to cook over indirect heat until the chicken is cooked through and registers 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Meanwhile, lightly oil the flesh of the lemon and peach halves and place flesh-side down on the direct-heat side of the grill. Grill until marked but not too soft, about 2 minutes. Flip the peaches (leave the lemons flesh-side down) and grill just until marked on the other side, about 1 minute more.
- Squeeze the lemon halves into a medium bowl and whisk in the olive oil. Season with salt and pepper. Slice the peaches into wedges and add to the bowl. Add the arugula and mint and toss to combine. Serve with the chicken.
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