Recipes posted on May 16, 2011 11:47
2 large tea bags OR 4 small tea bags 4 cups boiling water
1/2 cup firm pkg lt. brown sugar 1/4 cup kosher salt
small vidalia onion, thin sliced 1 lemon, thin sliced
3 garlic cloves, halved two 6" fresh rosemary sprigs
1 Tablsp fresh black pepper 2 cups ice cubes
3.5 - 4 pounds of chicken pieces
Combine tea and water, cover and steep for 10 mins. Discard tea
bags...stir in sugar, salt, onion, lemon, garlic, rosemary and pepper.
Stir well until sugar is dissolved. Cool for 40 minutes, then stir in
the cubes and cool completely. Place chicken in a large zip top
freezer bag and add tea marinade. Place in a 9x13 pan and chill
for 24 hours. Remove chicken from marinade and discard bag
and juices. Pat chicken dry with a paper towel and grill until done.