Peach Green Tea-Brined Grilled Chicken
A simple brine made from steeped peach green tea, salt, and aromatics keeps grilled chicken juicy while adding a subtle fruity sweetness to the crust.
Tea brines are an underrated trick for grilled chicken — the tannins in the tea help season the meat all the way through, while the natural fruit aroma of peach green tea perfumes the chicken with a sweetness that caramelizes beautifully on the grill.
Brewing the tea strong and letting it cool completely before brining is essential. A hot brine will partially cook the chicken's surface and ruin the texture, so patience here pays off in a much juicier result.
The brine itself is simple: steeped peach green tea, kosher salt, a little brown sugar to round out the fruitiness, garlic, and a few peppercorns. A few hours is enough for chicken thighs or a spatchcocked whole chicken to pick up flavor without becoming overly salty.
Grill over medium heat until the skin is deeply golden and the internal temperature reaches a safe level. Finish with a light brush of honey thinned with a splash of the same tea for a glossy, fruity glaze that pairs perfectly with a simple green salad.
Ingredients
- 8 bone-in chicken thighs (or 1 spatchcocked whole chicken)
- 4 cups strongly brewed peach green tea, cooled
- 1/4 cup kosher salt
- 2 tbsp brown sugar
- 4 cloves garlic, smashed
- 1 tsp black peppercorns
- 2 bay leaves
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp fresh peach green tea (for the glaze)
- Fresh thyme for garnish
How to make it
- 1Brew the peach green tea strong (double the usual leaf) and let it cool completely to room temperature.
- 2Whisk the cooled tea with kosher salt, brown sugar, garlic, peppercorns, and bay leaves until the salt and sugar dissolve.
- 3Submerge the chicken in the brine, cover, and refrigerate for 2–4 hours (no longer, to avoid over-salting).
- 4Remove chicken from the brine, pat dry, and rub lightly with olive oil.
- 5Grill over medium heat, skin-side down first, turning occasionally, until golden and cooked through (internal temperature of 75°C / 165°F).
- 6Brew a small amount of fresh tea, whisk with honey to make a glaze, and brush over the chicken in the last 5 minutes of grilling. Garnish with thyme and serve.
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