Sweet Tea-Brined Roast Chicken
Sweet tea has a long history in the South and happens to be the perfect brine for chicken. It tenderizes the meat, helps crisp the skin and lends a deep golden-brown hue when baked. This dish – a simple and stunning party centerpiece or a dinner for a hungry crowd – is sure to become your next go-to recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2quarts store-bought or homemade sweet tea
- Juice from 1 lemon
- ¼cup Cajun seasoning
- 6chicken leg quarters or a mix of legs and thighs (about 3 pounds), excess skin trimmed
- Neutral-flavored oil (such as canola oil) or nonstick cooking spray, for greasing the pan
- ½teaspoon kosher salt
- ½teaspoon black pepper
Instructions
Step 1
To a large pot or bowl, add sweet tea, lemon juice and Cajun seasoning; whisk to dissolve. Submerge chicken in the brine, cover and refrigerate for at least 6 hours and up to 24.Step 2
When ready to cook, heat the oven to 425 degrees, and grease a rimmed baking sheet with oil or nonstick cooking spray. Remove the chicken from the brine and pat dry with paper towels.Step 3
Place chicken skin-side up on the baking sheet and sprinkle with salt and pepper. Roast until the chicken is cooked to an internal temperature of 165 degrees, 35 minutes. (If you find the skin is getting too dark, cover with aluminum foil.) Serve warm along with pan juices.