Ingredients
- 2 tea bags (family-size tea bags)
- 1/2 cup light brown sugar, packed
- 1/4 cup kosher salt
- 1 sweet onion, sliced (small onion)
- 1 lemon, whole (thinly sliced)
- 3 garlic cloves, halved
- 2 fresh rosemary sprigs
- 1 tablespoon freshly cracked pepper
- 2 cups ice cubes
- 3 1/2 to 4 pounds whole chicken (cut up into pieces)
How to Make
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Step 1: Bring 4 cups water to a boil in a 3 quart heavy saucepan; add tea bags. Remove from heat, and steep for 10 minutes.
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Step 2: Discard tea bags. Stir in sugar and the next 6 ingredients, stirring until the sugar dissolves. Cool completely (about 45 minutes); stir in the ice cubes. (Mixture should be cold before adding the chicken).
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Step 3: Place the tea mixture and chicken pieces in a large zip-lock plastic bag. Place the bag in a shallow pan and chill 24 hours. Remove the chicken from the marinade, discarding marinade; pat the chicken dry.
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Step 4: Place charcoal on one half of the grill, so the chicken is over indirect heat. Heat your grill to 300-350 degrees. Place the chicken, skin side down, over the unlit side of the grill. Place the grill cover on top and grill for 29 minutes. Turn the chicken and grill covered for another 40 minutes or until done.
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Step 5: Transfer the chicken, skin side down, to the lit side of the grill. Grill 2 to 3 minutes until skin is crispy. Remove from grill and let stand 5 minutes before serving.
We hope you enjoy this recipe!
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