Grilled whole turkey sitting on a mound of vegetables.

Sweet Tea Brined Chicken with Roasted Vegetables

Name: Sweet Tea Brined Chicken with Roasted Vegetables Recipe
Prep time: 12 h
Cook time: 2 h
Yield: 4 Servings
Cuisine: Poultry
Ingredients: For the Brine:; 4 cups Cold Water; 4 English Breakfast Tea, 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 Fresh Rosemary; 2 sprigs Fresh Sage; For the Chicken and Vegetables:; 3-1/2 - 4 lb Whole Chicken, rinsed inside and out, neck and giblets removed; 4 sm Sweet Red Onions, cut into half; 3 md Green Zucchini, end removed, cut into large 1/2 inch rounds; 2 Yellow Bell Peppers, cut into 1/2 inch dice; 6 sm Purple Potatoes, cut into halves; 4 tbsp Extra-virgin Olive Oil, for the vegetables; Kosher Salt, for the vegetables; Freshly Cracked Black Pepper, for the vegetables; Additional Items:; Medium Pot; XL Resealable Plastic Storage Bag; Paper Towels; Large Bowl; Disposable Aluminum Pan (drip pan); Instant-read Thermometer; Cutting Board; Grill Safe Wok

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 1 - 12 hours
Cook Time: 1 - 2 hours

Ingredients:

For the Brine:

Cold Water
English Breakfast Tea, regular size
Kosher Salt
Brown Sugar, packed
Garlic, crushed
Lemon, sliced
Whole Peppercorns
Fresh Rosemary
Fresh Sage

For the Chicken and Vegetables:

Whole Chicken, rinsed inside and out, neck and giblets removed
Sweet Red Onions, cut into half
Green Zucchini, end removed, cut into large 1/2 inch rounds
Yellow Bell Peppers, cut into 1/2 inch dice
Purple Potatoes, cut into halves
Extra-virgin Olive Oil, for the vegetables
Kosher Salt, for the vegetables
Freshly Cracked Black Pepper, for the vegetables

Additional Items:

• Medium Pot
• XL Resealable Plastic Storage Bag
• Paper Towels
• Large Bowl
• Disposable Aluminum Pan (drip pan)
• Instant-read Thermometer
• Cutting Board
• Grill Safe Wok

Directions:

For the Brine:

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 resealable plastic storage bag, place the whole chicken and the brine.
Remove as much of 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.

For the Vegetables:

In a large bowl, place the cut vegetables.
Add the oil, salt and pepper, mix well and set aside.

For the Chicken:

Preheat the grill to 350°F, set for indirect cooking.
Place an disposable aluminum pan under where the chicken sits to catch the drippings.
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 grill, 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 1-1/2 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 a thermometer to confirm the temperature.
Turn the heat off, remove from the grill and allow the chicken to rest for 10 minutes.
Gently remove and place onto a 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.