County Market BBQ on the Patio: Grilled chicken 2 ways
Every Friday during the summer, County Market will be making a recipe(s) on our patio during the 5 p.m. newscast.
You can find each recipe(s) on KHQA.com, as well as the recipe posts on KHQA's Facebook page each Friday at 5:30 p.m.
Sweet Tea Brined Chicken
2 family size tea bags
½ cup firmly packed light brown sugar
¼ cup kosher salt
1 small sweet onion, thinly sliced
3 garlic cloves halved
2(6”) fresh rosemary sprigs
1 T. freshly cracked pepper
2 cups ice cubes
1 (3.5 to 4 lb ) cut up whole chicken or flattened boneless skinless chicken breast
1. Bring 4 cups water to a boil in a 3 qt heavy saucepan; add tea bags. Remove from heat; cover and steep 10 mins.
2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 mins); stir in ice. (mixture should be cold before adding chicken
3. Place tea mixture and chicken in a large zip-top freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
4. Light one side of grill, heating to 300° to 350° (medium heat); leave other side unlit. Place chicken, skin side down if using chicken pieces, over unlit side and grill, covered with grill lid, 20 mins. Turn chicken, and grill, covered with grill lid, 20 mins. Turn chicken, and grill, covered with grill id 40 to 50 mins or until done. Transfer chicken, skin side down, to lit side of grill and grill 2 to 3 mins or until skin is crispy. Let stand 5 mins before serving.
Options – you can also bread the chicken with a buttermilk, flour, salt and pepper dredge. Fry in oil at 350° until golden and reaches 165°
Sweet-N- Spicy Chicken
6 to 8 – 7 oz boneless chicken breast
¾ cup brown sugar
2 tbsps. blackening seasoning
Marinate for 2 to 4 hours
Cook on medium heat on grill until internal tem. Reaches 165° - 15 to 20 mins.