Summer time is peach season. What better way to take advantage by making this Peach tea brined grilled chicken with a luscious sticky peach
Ingreadient
- 2 L water(2 L)
- 10 peach passion tea bags
- ½ cup brown sugar
- ⅓ cup kosher salt
- 1 tablespoon black peppercorn
- 4 garlic cloves, smashed
- 5 whole bay leaves
- 1 lemon, sliced
- 2 large ripe yellow peaches, pitted and sliced
- 1 whole chicken, cut into parts
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 cup peach preserve
- 2 tablespoons rice wine vinegar
- 2 tablespoons unsalted butter
- ½ cup unsweetened peach tea
- ¼ cup light brown sugar
Direction
- In a large pot combine water, peach tea bags, brown sugar, salt, peppercorns, garlic cloves, bay leaves, lemon slices, and peach slices.
- Bring to a very light simmer over low heat and stir until the salt and sugar are dissolved. Remove from the heat, let the mixture cool down. You can add 2 cups of ice to help speed up the process.
- Add the brine to the chicken pieces making sure they are fully submerged in the brine. Cover and refrigerate for at least 10 hours or overnight.
- Remove the chicken from the brine. Discard the mixture and use paper towels to pat the chicken pieces dry.
- In a saucepan over medium heat, add peach preserves, rice wine vinegar, butter, peach tea, and brown sugar. Stir to combine. Simmer for 5 minutes, or until it's reduced and the sauce is thick and sticky.
- Preheat the grill to medium high heat (350ºF).
- Season chicken with a drizzle of olive oil, garlic powder, smoked paprika, and black pepper.
- Oil the grill grates, and place chicken on the grill. Once chicken reaches an internal temperature of 120ºF, flip so that they are skin side down. Cook until the skin has a nice char. Glaze with the sticky peach sauce.
- When chicken reaches 165ºF, remove from the grill.
- Serve with grilled peaches and more peach sauce.
- Enjoy!
