Best Sweet Tea Brined Chicken With Maple Glaze Recipes

MAPLE ROASTED CHICKEN

Maple Roasted Chicken image

This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

Provided by Millie Peartree

Categories dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika

Steps:

Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

SWEET TEA-BRINED CHICKEN

Sweet Tea-Brined Chicken image

Make and share this Sweet Tea-Brined Chicken recipe from Food.com.

Provided by gailanng

Categories Whole Chicken

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt (NOT table salt)
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, large chopped
2 (6 inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 cut-up whole chicken (3 1/2- to 4 pounds)

Steps:

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, 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.

Nutrition Facts : Calories 563.2, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 4875.6, Carbohydrate 21.2, Fiber 0.8, Sugar 18.6, Protein 38.6