Sweet Tea Brined Chicken

I've heard of Sweet Tea Brined Chicken in passing several times but was always wary of making it for ourselves. I just didn't like thinking about how the chicken would taste like sweet tea!!! Then a few days ago I came across this recipe from Southern Living magazine and decided to give it a try because it had other flavor components in the brine. I'm so damn glad I tried this recipe because it was so damn tasty! Dr. Sweetpea told me to never lose this recipe because it was so damn good!

Sweet Tea Brined Chicken

(Source: Southern Living) 

2 family-size tea bags

1/2 cup firmly packed light brown sugar

1/4 cup kosher salt

1 small sweet onion, thinly sliced

1 lemon, thinly sliced

3 garlic cloves, halved

2 (6-inch) fresh rosemary sprigs

1 tablespoon freshly cracked pepper

2 cups ice cubes

1 (3 1/2-to 4-lb.) cut-up whole chicken

Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.) Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

**Note: I used four bone-in skin-on chicken thighs for this recipe. I also baked them in the oven at 400 degrees for 45 minutes.