Sweet Tea Brine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET TEA BRINE



Sweet Tea Brine image

This is fantastic for grilled chicken and turkey!

Provided by Staci Cakes

Categories     Marinades

Time 1h

Number Of Ingredients 11

4 lb chicken
2 of your favorite family-sized tea bags
4 c water
2 c ice
1/8 - 1/4 c salt (i use kosher or sea salt) you can safely use 1/8 cup of salt if watching your sodium
1/2 c brown sugar, firmly packed
1 Tbsp freshly cracked black pepper
2 fresh rosemary sprigs
6 garlic cloves, peeled and smashed
1 small onion, thinly sliced
1 large lemon, thinly sliced

Steps:

  • 1. Bring 4 cups water to a boil. Remove from heat, add tea bags, cover and let steep for 10 minutes.
  • 2. Remove tea bags. Add sugar and salt to tea, stir until dissolved.
  • 3. Add rosemary, pepper, garlic, onion, and lemon to tea, mixing well. Cool completely. When completely cooled, stir in 2 cups of ice until melted - brine should be cold.
  • 4. Transfer cold brine to plastic bowl(with lid) or heavy duty zip locking freezer bag. Completely submerge chicken in brine. Place in fridge 24 hours before cooking. *If you use a freezer bag, do yourself a favor and put the bag in a large bowl in case of leakage.
  • 5. Before grilling, drain and discard brine and then pat chicken dry before grilling. Do not rinse chicken.

SWEET TEA BRINED CHICKEN WITH PEACHES, MINT AND ARUGULA



Sweet Tea Brined Chicken with Peaches, Mint and Arugula image

Brining is a great way to add flavors and make sure your chicken stays super moist. The sweet tea brine used here goes further by adding a beautiful color to the finished chicken and screams summer. It also leaves behind a subtle sweetness that make this chicken irresistible. Grilling over indirect heat means you don't have to worry about flareups or burning your chicken. A quick finish on the direct heat crisps up the skin and makes it as delicious as the meat. A grilled peach and arugula salad completes this meal for the perfect summer dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup sugar
One 1-inch piece fresh ginger, peeled and cut into 1/4-inch coins
Kosher salt and freshly ground black pepper
1 lemon
8 bags black tea
1 whole chicken (3 to 4 pounds), cut into 8 pieces
2 small to medium peaches, halved (10 to 12 ounces total)
One 5-ounce container baby arugula
1/4 cup fresh mint leaves
2 tablespoons extra-virgin olive oil, plus more for grilling

Steps:

  • Combine 4 cups water with the sugar, ginger, and 1/4 cup salt in a large pot. Halve the lemon, squeeze the juice from half and add the juiced half. Reserve the remaining lemon half. Bring the water to a simmer over medium-high heat and stir until the salt and sugar are dissolved. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and add 3 cups of ice to cool the mixture to room temperature, 5 to 8 minutes. Add the chicken pieces and make sure they are submerged. Cover and refrigerate for at least 8 hours and up to 16 hours.
  • Remove the chicken from the fridge and remove from the brine. Pat dry.
  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners) and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 350 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
  • Lightly oil the grates of the grill and lay the chicken pieces, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is cooked about three-quarters of the way (130 to 135 degrees F on an instant-read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
  • Meanwhile, lightly oil the flesh of the peaches and the remaining lemon half and place flesh-side down on the direct side of the grill. Grill until marked but not too soft, about 2 minutes. Turn the peaches (leave the lemon flesh-side down) and grill just until marked on the other side, about 1 minute more. Remove the peaches and lemon from the grill. Slice the peaches into wedges. Squeeze the lemon into a small bowl and whisk in the olive oil. Season with salt and pepper. Toss the arugula with the mint, peaches and the grilled-lemon vinaigrette. Serve with the chicken.

SWEET TEA-BRINED CHICKEN SANDWICH



Sweet Tea-Brined Chicken Sandwich image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

Sugar, as needed
8 cups freshly brewed tea
1 cup canola oil
1/2 cup pickling spice
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons freshly ground black pepper
4 large boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup pecans
1/4 cup honey
1 apple, diced
6 large croissants, halved
Iceberg lettuce, for serving
Tomato slices, for serving
Red onion slices, for serving

Steps:

  • Sweeten the tea to taste, then add the canola oil, pickling spice, garlic, onion, kosher salt, celery salt and black pepper while it's still hot. Refrigerate until cool, then add the chicken breasts to the brine. Refrigerate for 4 to 8 hours.
  • When ready to cook the chicken, preheat a grill to 375 degrees F.
  • Remove the chicken from the brine and grill until an instant-read thermometer inserted in the middle registers 165 degrees F, 3 to 5 minutes per side. Let the chicken cool, then dice it.
  • Add the diced chicken, mayonnaise, pecans, honey and apple to a bowl and toss to combine. Put a large scoop of chicken salad on each croissant bottom, then top with lettuce, tomato, red onion and the croissant tops.

SWEET TEA BRINED FRIED CHICKEN



Sweet Tea Brined Fried Chicken image

Provided by Food Network

Categories     main-dish

Time P2DT35m

Yield 8 servings

Number Of Ingredients 13

1 lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs
4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

Steps:

  • To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.
  • Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.
  • Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.
  • Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.

More about "sweet tea brine recipes"

SWEET TEA BRINED CHICKEN - THE SEASONED MOM
sweet-tea-brined-chicken-the-seasoned-mom image
2020-09-01 Preheat oven to 425 degrees F. Place a rack in a roasting pan. Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) on the rack in the roasting pan. Brush the skin of the …
From theseasonedmom.com


SWEET TEA MAKES THE BEST BRINE FOR TENDER, JUICY PORK CHOPS
sweet-tea-makes-the-best-brine-for-tender-juicy-pork-chops image
2014-08-17 In a large pot, bring the tea, salt, bay leaves, garlic and nectar to a boil. Remove from the heat, and allow to cool. After 10 minutes, add in the ice cubes, and transfer the marinade to a gallon ...
From sheknows.com


MILO'S SWEET TEA TURKEY BRINE - MILO'S TEA COMPANY, INC.
milos-sweet-tea-turkey-brine-milos-tea-company-inc image
Heat, stirring frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat, and let cool to room temperature. When the broth mixture has cooled, pour it into a clean 5 gallon bucket. Stir in the ice. Wash …
From drinkmilos.com


SOUTHERN SWEET TEA BRINED TURKEY BREAST RECIPE
southern-sweet-tea-brined-turkey-breast image
2015-11-11 Instructions. Bring the water to a boil in a large pot. Add tea bags, turn off and let steep 10 minutes. Turn the heat back on medium-high. Add the salt and brown sugar.
From cookingwithjanica.com


SWEET TEA-BRINED CHICKEN RECIPE | MYRECIPES
2011-04-14 Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.) Step 3. Place tea mixture and chicken in a large zip-top plastic freezer bag; …
From myrecipes.com
5/5 (14)
Total Time 2 hrs 35 mins
Servings 6-8
  • 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.


SWEET TEA BRINED CORNISH GAME HENS RECIPE - SINKOLOGY
In a small bowl, combine cornstarch, salt and pepper. Sprinkle cornstarch mixture over birds. Evenly spread 2 T softened buttered over each bird, blending the butter into the cornstarch …
From sinkology.com


SWEET TEA BRINED CHICKEN RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Sweet Tea Brined Chicken Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Lacto …
From recipeschoice.com


HOW TO MAKE SWEET TEA-BRINED TURKEY - BEST RECIPE
Meanwhile, preheat the oven to 300°F. Place the peppercorns and coriander seeds on a baking sheet and toast them in the oven for seven to 10 minutes, shaking the pan occasionally. Strain …
From charlestonmag.com


SWEET TEA BRINE RECIPE | EPICURIOUS
2012-01-24 To revisit this recipe, visit My Account, then View saved recipes. Close Alert. Sweet Tea Brine. Recipes & Menus; Expert Advice; Ingredients; Holidays & Events; My …
From epicurious.com


SWEET TEA BRINE RECIPES - NDALU.UK.TO
Remove the chicken from the brine and grill until an instant-read thermometer inserted in the middle registers 165 degrees F, 3 to 5 minutes per side. Let the chicken cool, then dice it. Add …
From ndalu.uk.to


JOHN'S SWEET TEA-BRINED SMOKED TURKEY - SOUTHERN LIVING
2021-10-07 Let steep at room temperature 30 minutes; remove and discard tea bags. Add ice to warm mixture; stir gently until all ice is melted and Brine is cool, about 5 minutes. Place turkey …
From southernliving.com


SWEET TEA BRINED CHICKEN | SWEET TEA CHICKEN RECIPE - SLIM …
2012-07-18 For the Sweet Tea Chicken Brine: In a large pot or Dutch oven, bring 4 cups of water to a boil. Once boiling, add teabags and remove from heat. Let steep for 5 minutes. …
From slimpickinskitchen.com


SWEET TEA BRINED TURKEY - MRS HAPPY HOMEMAKER
2016-11-21 Instructions. Bring the water to boil in a large pot and add the tea bags. Turn off the heat and let steep for 10 minutes. Add the rest of the ingredients (except for the turkey) & …
From mrshappyhomemaker.com


SWEET TEA BRINE | NATIONAL HONEY BOARD
PRE-PREP: Peel and chop red onions, cut oranges in half. Add all of the ingredients in a small kettle except the tea bags and bring the mixture to a boil, stirring to make sure the salt and …
From honey.com


SOUTHERN BREEZE SWEET TEA BRINE RECIPE
Directions: Bring the water to boil in a large pot and add the Southern Breeze family size bags into the water. Turn off the heat on the stove and steep tea bags for 10 minutes. Add all the …
From southernbreezesweettea.com


SWEET TEA BRINE - FROM FIELD TO TABLE
Bring Water to slow simmer. Add all ingredients and let simmer for 10 min. Remove from heat and allow to cool to room temperature. Add meat and make sure it is completely submerged. Brine …
From fromfieldtotable.com


Related Search