Sweet Tea Brined Baked Chicken
A brine of sweet tea, lemon, and spices keeps this oven-baked chicken deeply juicy with a subtly sweet, tangy backbone.
Sweet tea does more for chicken than most people realize — the tannins tenderize the meat while the sugar helps the skin caramelize into a beautiful mahogany color in the oven. This is a lighter alternative to fried chicken that still carries all that Southern sweet-tea charm in every bite. It's the dish to make when you want something a little unexpected without straying far from home.
Ingredients
- 8 bone-in, skin-on chicken pieces (thighs and drumsticks)
- 4 cups brewed and cooled black tea
- 1/4 cup granulated sugar
- 1/4 cup salt
- 1 lemon, sliced
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
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1
Make the brineWhisk the brewed tea with the sugar and salt until dissolved, then stir in the lemon slices and smashed garlic.
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2
Brine the chickenSubmerge the chicken pieces in the brine, cover, and refrigerate for at least 3 hours or up to 6 hours.
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3
Pat dry and seasonRemove the chicken from the brine, pat very dry with paper towels, and discard the brine.
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4
Rub with spicesToss the chicken with the olive oil, smoked paprika, garlic powder, and black pepper until evenly coated.
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5
Arrange for bakingPlace the chicken skin-side up on a wire rack set over a rimmed baking sheet, spacing the pieces apart so air circulates.
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6
Bake until goldenBake at 425°F for 40 to 45 minutes, until the skin is deeply browned and crisp and the internal temperature reaches 165°F.
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7
Rest and serveLet the chicken rest for 5 minutes before serving.
Pat the chicken bone dry after brining — any leftover surface moisture is the main thing standing between you and crisp skin.
Refrigerate leftovers in an airtight container for up to 3 days and reheat in a 375°F oven to bring back the crisp skin.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
