Sweet Tea BBQ Chicken
I'm all about the summertime party. It'due south basically what I wait forward to all week and and so when the weekend hits, it's time to become things moving!
Backyard BBQ's are my become-to for summer entertaining. I used to cook for giant BBQ'due south when I was a individual chef. Behemothic! Like 75 people. By myself! The key to an crawly BBQ is prepping ahead of time so you're non crazy when you have friends over. Which is why this Sweet Tea BBQ craven is utter perfection!
Gold Peak Tea has an ballsy Sweet Tea diverseness that makes for a perfect alkali! I but added a scrap of table salt along with some aromatics and let the chicken brine overnight. Then, when it'due south time to grill, the chicken only goes straight onto the BBQ and it's ready in a matter of minutes. Simple, delicious and majorly gorgeous – I promise this is perfect for any of your upcoming cookouts!
Sweet Tea BBQ Chicken
- 12 bone-in/pare on chicken drumsticks
- 2-eighteen.five ounce bottles Gold Height Sweet Tea
- i shallot roughly chopped
- 4 cloves garlic roughly chopped
- 1 tablespoon olive oil plus extra every bit needed
- 2 teaspoons kosher common salt plus extra as needed
- ii lemons halved
- Freshly cracked black pepper
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In a large zip top bag, combine the chicken, Gold Peak Sweet Tea, shallot, garlic, olive oil and salt. Squeeze the halved lemons into the marinade and and so add the lemons themselves. Carefully zip the top closed and identify into a baking dish. Transfer the baking dish into the fridge and marinate for 12-24 hours.
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Once marinated, carefully remove the chicken from the purse and discard the marinade.
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Drizzle the marinated craven with olive oil and season with common salt and pepper.
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Brush an outdoor grill with olive oil to glaze the grate. Plough the grill on to medium high heat, about 425 degrees F. Using a pair of tongs, place the chicken onto the grill and melt, turning as needed to cook both sides, until the internal temperature of the chicken is 165 degrees F.
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Remove the craven from the grill and transfer to a serving platter. Permit to residuum for 5 minutes earlier serving. Serve with extra lemon wedges as needed.
Photograph by Matt Armendariz
As a contributing food and lifestyle editor to Better Homes and Gardens, I get to develop awesome recipes for various brands. This mail service is brought to y'all in collaboration with Gold Peak Tea. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content similar this for What's Gaby Cooking.
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