Sweet Tea Brined Chicken with Roasted Vegetables
Prep Time: 10 minutes
Cook Time: 90 minutes
For the Brine
- 4 cups cold water
- 4 English breakfast tea packets, regular size
- 1/4 cup kosher salt
- 1/2 cup brown sugar, packed
- 4 cloves garlic, crushed
- 1 lemon, sliced
- 1/4 tsp. whole peppercorns
- 1 sprig of fresh rosemary
- 2 sprigs of fresh sage
For the Chicken and Vegetables
- 1 (3½ - 4 lb.) whole chicken, rinsed inside and out, neck and giblets removed
- 4 small sweet red onions, cut into half
- 3 medium green zucchini, end removed, cut into large 1/2-in. rounds
- 2 yellow bell peppers, cut into 1/2-in. dice
- 6 small purple potatoes, cut into halves
- 4 tbsp. extra virgin olive oil, for the vegetables
- Kosher salt
- Freshly cracked black pepper, for the vegetables
In a medium pot, place the water and bring to a boil. Add the tea bags, turn off the heat, cover with a lid and allow to steep for ten minutes. Discard tea bags, add the remaining ingredients, stir until the sugar and salt dissolves and allow it to cool down for one hour. In an extra large, freezer seal plastic bag, place the whole chicken and the brine. Remove as much as the air as possible and place into the fridge overnight. Remove the chicken from the brine, reserving two cups, pat completely dry, season with kosher salt and pepper and set aside.
In a large bowl, place the cut vegetables, add the oil, salt and pepper, mix well and set aside.
Preheat the Bull grill to 350°F by turning the two outside burners on medium heat and leaving the two center burners off, cooking with indirect heat. Remove the two center grill grates on the grill and place an aluminum tray under where the chicken sits to catch the drippings. Place the grill grates back onto the grill. Place the reserved 2 cups brining liquid inside the wok’s cup. Grab the chicken legs using each hand, and slide the chicken cavity down over the cup. Place the vegetables around the chicken onto the surface of the wok. Lift the lid to the bbq, carefully place the wok down in the center of the grill with the drip pan directly underneath.
Close the lid immediately so little heat escapes. Cook for at least 1½ hours, or until the internal temperature of the breast meat reaches 165°F and the thigh 180°F, with the thigh juices running clear once stabbed with a knife. Use Bull's flip tip thermometer for an instant, accurate read. Turn the heat off, remove from the grill and allow the chicken to rest for 10 minutes. Gently remove and place onto Bull’s bamboo cutting board and carve the chicken down into pieces. To serve, place onto a decorative platter along with the roasted veggies and serve with some sweet homemade tea.
Recipe from Bull Outdoor Products.