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Smoky Tea-Brined Chicken

Smoky Tea-Brined Chicken


  • 12 cups water
  • 1 3 - 4 pound chicken, not kosher (which is already brined)
  • 1 cup lapsang tea leaves
  • 2 smashed garlic cloves (peel and smash with the side of a knife)
  • 1 tablespoon 5-spice powder
  • 1 tablespoon kosher salt
  • 1 tablespoon peppercorns
  • Rind of 1/2 lemon
  • Rind of 1/2 orange


  1. Combine all the ingredients, except for the chicken, in a large pot. Bring to a boil.
  2. Once the mixture boils, let it cool completely. This is your brine.
  3. Put the chicken into a large Ziploc bag and pour as much of the cooled brine into the bag as possible. You'll have a bit of brine left, so discard that.
  4. Place the bag with the chicken into a large bowl and refrigerate for 24 hours. After 24 hours, remove the chicken from the bag and discard the bag with the brine.
  5. Preheat the oven to 425 degrees F.
  6. Place the chicken into a roasting pan and roast for 55-60 minutes.
  7. Let the chicken rest for 10 minutes, slice and serve. The pan drippings are amazing too.


  • Recipe provided by Abby Langer, R.D.

Nutrition Information

Per serving: 563 kcal cal., 18 g fat (4 g sat. fat), 740 mg sodium, 0 g fiber, 0 g sugar, 94 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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