Tea Brined Chicken Quarters with Bok Choy

Brining chicken is a surefire way to maximize flavor and tenderness in one step. We chose Ceylon Sonata tea for the liquid component of this Asian-inspired brine. Lots of ginger and spicy Szechuan peppercorns work with the tea to deliver deliciousness and tenderize all at once. Try this brine for your next backyard BBQ chicken.

8 cups hot water
1/2 cup kosher salt
1/2 cup maple syrup
3/4 cup sliced fresh ginger
4 garlic cloves, crushed
1 oz Ceylon Sonata Tea
2 Tbl Szechuan Peppercorns
2 Whole Star Anise
3 Tbl Whole Coriander Seeds
4 chicken leg quarters
Roasted Chile Avocado Oil

Place the Ceylon Sonata Tea, Szechuan Peppercorns, Whole Star Anise and Coriander Seeds in a piece of cheesecloth and tie with string.

Place the hot water in a large bowl and whisk in the kosher salt and maple syrup until the salt is dissolved. Stir in the ginger and garlic. Add the cheesecloth pouch and allow the liquid to cool to room temp. Add the chicken. The chicken should be submerged in the liquid. (We transferred the chicken to a large zip top bag.) Brine for at least 6 hours, preferably overnight. 

When ready to grill, remove the chicken from the brine and pat dry. Rub with Roasted Chile Avocado Oil and grill over medium-high heat for 15-20 minutes or until the chicken is opaque white with no visible pink and the juices run clear. Place the warm chicken on a platter of bok choy and allow the heat and juices from the chicken to soften the greens. 



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