Juicy Sweet Tea Brined Grilled Chicken
Bring a taste of true Southern comfort to your backyard with this ultra-juicy, sweet tea brined grilled chicken. A simple overnight soak in a sweet tea and kosher salt brine guarantees perfectly tender meat every single time, while a smoky brown sugar rub creates a beautifully caramelized crust on the grill.
Servings: 4 Servings
Ingredients
For the Sweet Tea Brine:
- 4 cups brewed sweet tea cooled or store bought pre-made
- ¼ cup brown sugar
- ¼ cup salt
- 2 pounds boneless skinless chicken breasts or thighs
For the Brown Sugar Rub:
- ¼ cup brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
Make the Brine:
- In a large bowl, combine the cooled sweet tea, brown sugar, and kosher salt. Stir until dissolved.
- Add the chicken, making sure it is fully submerged.
- Cover and refrigerate for 8–12 hours, or overnight.
Prepare the Chicken:
- Remove the chicken from the brine and discard the liquid.
- Pat the chicken dry with paper towels.
- In a small bowl, combine all the rub ingredients.
- Sprinkle the rub evenly over both sides of the chicken and gently press it into the surface.
Grill the Chicken:
- Preheat the grill to medium heat (about 375–400°F).
- Lightly oil the grill grates.
- Grill the chicken for 6–8 minutes per side for breasts or 5–7 minutes per side for thighs, depending on thickness.
- Cook until the internal temperature reaches 165°F.
Rest and Serve:
- Remove the chicken from the grill and let rest for 5 minutes before serving.
- Garnish with fresh parsley and grilled peaches if desired.
Notes
- Never put raw chicken in hot brine (it's a food safety risk and cooks the edges). If brewing from scratch, add ice cubes or let it reach room temperature before adding the meat.
- Swap the bowl for a large zip-top bag to keep the chicken fully submerged with less liquid. Place the bag inside a shallow dish in the fridge to catch any accidental leaks.
- Always use paper towels to pat the chicken completely dry before applying the rub. Excess surface moisture turns the spice rub into a paste and prevents a good sear.