Elevate your roast chicken game with this Sweet Tea Brined Chicken recipe. Brining is a simple yet transformative process that ensures your chicken is moist, tender, and packed with flavor. The secret here is a sweet tea brine infused with aromatic ingredients like rosemary, bay leaves, lemon, and cracked black pepper. This Southern-inspired brine adds a subtle sweetness and depth to the chicken, while a bold curry rub brings layers of spice and warmth to the dish.
After brining the chicken for 12 to 24 hours, it’s roasted to perfection—first slow-roasted for tenderness, then finished at a high temperature for irresistibly crispy skin. This technique ensures every bite is a harmonious combination of juicy meat and golden, flavorful crust.
Pair it with your favorite sides, such as roasted vegetables, creamy mashed potatoes, or a light green salad. And for the perfect beverage pairing? Look no further than a chilled glass of iced sweet tea or a crisp white wine. Whether you’re hosting a dinner party or preparing a special meal for family, this recipe is a guaranteed crowd-pleaser. Cheers to mastering the art of brining and creating unforgettable flavors!
Ingredients
For Sweet Tea Brine:
1 Sanderson Farms® Whole Frying Chicken
4 liters water
110 grams kosher salt
55 grams granulated sugar
3 tea bags (English Breakfast tea)
6 bay leaves
1 lemon, sliced
3 large rosemary sprigs
2 tbsp black pepper, coarsely cracked
For Curry Rub:
¼ cup yellow curry powder
1 tbsp smoked paprika
1 tbsp garlic powder
Salt and pepper, to taste
Directions
For Sweet Tea Brine:
In a large container, dissolve kosher salt into water completely, then add granulated sugar and stir until dissolved.
Add tea bags, bay leaves, lemon slices, rosemary sprigs, and cracked black pepper to the brine, stirring to combine.
Submerge the chicken in the brine, ensuring it’s fully covered. Refrigerate for 12–24 hours.
For Curry Rub:
Combine yellow curry powder, smoked paprika, garlic powder, salt, and pepper in a bowl. Mix well and store in a sealed container until ready to use.
To Roast the Chicken:
Preheat oven to 300°F.
Remove the chicken from the brine and let it rest at room temperature for up to 1 hour. Pat dry with paper towels.
Season the chicken cavity with salt and pepper, then stuff it with reserved lemon slices and rosemary sprigs from the brine. Truss the chicken to close the cavity.
Rub the curry mixture all over the chicken, ensuring even coverage.
Roast at 300°F for 60 minutes, then increase the oven temperature to 400°F and roast for an additional 30 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the legs.
Allow the chicken to rest for 10–15 minutes before carving. Serve immediately for maximum flavor!
Nutrition Facts
Calories: 360
Fat: 24g
Saturated Fat: 7g
Sodium: 630mg
Carbohydrates: 5g
Sugars: 0g
Protein: 30g
This recipe is perfect for impressing guests or adding a flavorful twist to your weekly dinner routine. Enjoy!
