Sweet Tea-Brined Roast Chicken
Published April 30, 2024
- Total Time
- 6 hours 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes, plus 6 hours for brining
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts store-bought or homemade sweet tea
- Juice from 1 lemon
- ¼ cup Cajun seasoning
- 6chicken leg quarters or a mix of legs and thighs (about 3 pounds), excess skin trimmed
- Neutral-flavored oil (such as canola oil) or nonstick cooking spray, for greasing the pan
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Nutritional analysis per serving (10 servings)
263 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a large pot or bowl, add sweet tea, lemon juice and Cajun seasoning; whisk to dissolve. Submerge chicken in the brine, cover and refrigerate for at least 6 hours and up to 24.
- Step 2
When ready to cook, heat the oven to 425 degrees, and grease a rimmed baking sheet with oil or nonstick cooking spray. Remove the chicken from the brine and pat dry with paper towels.
- Step 3
Place chicken skin-side up on the baking sheet and sprinkle with salt and pepper. Roast until the chicken is cooked to an internal temperature of 165 degrees, 35 minutes. (If you find the skin is getting too dark, cover with aluminum foil.) Serve warm along with pan juices.
Private Notes
Comments
This was not particularly flavorful. Disappointed, because the brine itself was very tasty and appropriately salty. We ended up with good roast chicken thighs, but really couldn't find any meaningful sweet tea or Cajun flavor. I will not be making this again.
I used Tony Cachere's creole seasoning and it was very salty and flavorful.
The seasoning sank to a sludge in the bottom of the pot. Very little flavor went to the chicken although the marinade was thoroughly mixed. Perhaps a poor choice of Cajun spice mix? All in all, definitely not worth the trouble.
My household wasn't particularly fond of the spice from the Cajun seasoning. So after some experimentation, I now substitute the Cajun seasoning for 1 tbsp minced garlic, 1/4 cup salt-free seasoning blend (a.k.a. Dash), 1/4 cup Montreal steak seasoning, and 1 tbsp paprika. I make sure to let the chicken brine overnight, the full 24 hours. What we get has so much more flavor than what Cajun seasoning can offer alone.
Go heavy on the Cajun seasoning, it makes all the difference.
THE FIX: 1) Don't be afraid. 2) Double the amount of cajun spice. 3) Add two tablespoons of salt. 4) slightly heat the ingredients in the tea enough to dissolve the majority of it. 5) Zest the lemon and add that. 6) Rinse and pat dry the chicken when you pull it from the brine. 7) I grilled the chicken and it was excellent and full of flavor without being either too spicy or salty. 8) I served it with the chinese crushed cucumbers and rice.