Sweet Tea Brined Roasted Chicken

Sweet Tea Brined Roasted Chicken

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  • 1 gallon water
  • 4 family-sized tea bags (or 6 regular-sized)
  • 1 T whole coriander seed
  • ½ T whole fennel seed
  • 1 T whole peppercorns
  • 1 ½ C Pioneer® Sugar
  • ¼ C kosher salt
  • 1 T Italian seasoning
  • 1 chicken, (3-4 lb.), rinsed, giblets removed if whole- or cut into pieces
  • 1 large sweet onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 1 T extra virgin olive oil
  • 1 lemon, quartered or sliced

Marinating Directions

  1. Bring 6 cups of water to a boil. Once boiling, add teabags and remove from heat. Let steep for 5 minutes.
  2. While tea steeps, add coriander, fennel, and peppercorns to a small sauté pan. Over medium heat, toast until aromas are released. Once you begin to smell them, pull them off the heat; set aside.
  3. Add Pioneer® Sugar and salt to a large stock pot and pour in steeped tea mixture, stirring until completely dissolved. Pour in the remaining water and add the toasted herbs and the Italian seasoning blend. Add chicken to the liquid, toss in the onion and garlic, and add more water if needed to insure chicken is completely submerged. Cover and refrigerate for at least 8 hours.

Cooking Directions:

  1. Preheat oven to 450° F.
  2. Drain marinade and pat chicken dry with paper towels. Stick quartered lemon into the cavity of whole chicken or slices around cut pieces. Place in a roasting pan (fold wing tips under to prevent them from burning). Massage olive oil into the skin of the chicken, making sure it’s entirely coated.
  3. Roast for 15 minutes, then lower heat to 375° F for another 45-60 minutes. Baste the chicken with its own juices every 20 minutes. Internal temperature should reach 165° F and juices run clear.
  4. Remove chicken from pan, place on platter, cover with tin foil and let rest for about 10-20 minutes. Serve with your favorite side dishes!
Sweet Tea Brined Roasted Chicken
1 vote, 4.00 avg. rating (74% score)

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