Black Tea Brined Chicken

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  • Level: Easy
  • Total: 28 hr 5 min (includes cooling and brining time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1 cup soy sauce

1/2 cup sliced fresh ginger 

1/2 cup sugar 

1/2 cup kosher salt, plus more for seasoning 

Juice of 2 limes, plus the rinds 

1 habanero chile, pierced with a knife 

1 head garlic, cloves separated and smashed 

1 onion, quartered 

6 black tea bags 

One 4-pound whole chicken

Freshly ground black pepper 

Directions

  1. Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
  2. Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
  3. Preheat oven to 425 degrees F.
  4. Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.