BLACK TEA BRINED CHICKEN

Black Tea Brined Chicken image

Provided by Katie Lee Biegel

Time P1DT4h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Previous Next

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

Steps:

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.