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Recipe courtesy of Katie Lee Biegel
Black Tea Brined Chicken
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- Level: Easy
- Total: 1 day 4 hr 5 min (includes cooling and brining time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 43 g
- Cholesterol
- 154 mg
- Sodium
- 2483 mg
- Level: Easy
- Total: 1 day 4 hr 5 min (includes cooling and brining time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 43 g
- Cholesterol
- 154 mg
- Sodium
- 2483 mg
Ingredients
Directions
- 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.
- Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
- Preheat oven to 425 degrees F.
- 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.
