Tea-Brined Chicken with Orange Glaze
Tea-Brined Chicken with Orange Glaze
Ingredients
For the Tea Brine
- 4 cups water
- 4 black tea bags, or 2 tablespoons loose leaf black tea
- 1/4 cup kosher salt
- 1/4 cup light brown sugar, packed
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Orange Glaze
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 orange slices
Instructions
- 1
Prepare the Tea Brine: In a medium saucepan, combine water, tea bags, kosher salt, brown sugar, smashed garlic cloves, bay leaves, and black peppercorns. Bring to a boil over medium-high heat, stirring until salt and sugar are dissolved. Remove from heat, cover, and let steep for 10 minutes. Remove tea bags and let the brine cool completely to room temperature. This can be sped up by placing the saucepan in an ice bath.
⏱️ 20 min
- 2
Brine the Chicken: Once the brine is completely cool, place the chicken thighs in a large bowl or a resealable bag. Pour the cooled brine over the chicken, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 240 min
- 3
Preheat Oven and Prepare Chicken: When ready to cook, preheat your oven to 400°F. Remove the chicken from the brine and pat it very dry with paper towels. Discard the brine. Season the chicken lightly with salt and pepper.
⏱️ 10 min•🌡️ 400
- 4
Sear Chicken (Optional, for crispy skin): Heat olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear for 5-7 minutes, until the skin is deeply golden brown and crispy. Flip the chicken over.
⏱️ 7 min
- 5
Bake Chicken: Transfer the skillet to the preheated oven (or transfer chicken to a baking dish if not using an oven-safe skillet). Bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
Prepare the Orange Glaze: While the chicken bakes, combine orange juice, orange zest, honey, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until the glaze thickens, about 1-2 minutes. Remove from heat.
⏱️ 10 min
- 7
Glaze and Finish Baking: After 20 minutes of baking, remove the chicken from the oven. Brush a generous amount of the orange glaze over the chicken thighs. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the chicken reaches 175°F at the thickest part and the glaze is caramelized. Brush with more glaze halfway through this final baking period.
⏱️ 20 min•🌡️ 400
- 8
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley and orange slices, if desired. Serve with any remaining glaze on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tea-Brined Chicken with Orange Glaze
Ingredients
For the Tea Brine
- 4 cups water
- 4 black tea bags, or 2 tablespoons loose leaf black tea
- 1/4 cup kosher salt
- 1/4 cup light brown sugar, packed
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Orange Glaze
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 orange slices
Instructions
- 1
Prepare the Tea Brine: In a medium saucepan, combine water, tea bags, kosher salt, brown sugar, smashed garlic cloves, bay leaves, and black peppercorns. Bring to a boil over medium-high heat, stirring until salt and sugar are dissolved. Remove from heat, cover, and let steep for 10 minutes. Remove tea bags and let the brine cool completely to room temperature. This can be sped up by placing the saucepan in an ice bath.
⏱️ 20 min - 2
Brine the Chicken: Once the brine is completely cool, place the chicken thighs in a large bowl or a resealable bag. Pour the cooled brine over the chicken, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 240 min - 3
Preheat Oven and Prepare Chicken: When ready to cook, preheat your oven to 400°F. Remove the chicken from the brine and pat it very dry with paper towels. Discard the brine. Season the chicken lightly with salt and pepper.
⏱️ 10 min•🌡️ 400 - 4
Sear Chicken (Optional, for crispy skin): Heat olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear for 5-7 minutes, until the skin is deeply golden brown and crispy. Flip the chicken over.
⏱️ 7 min - 5
Bake Chicken: Transfer the skillet to the preheated oven (or transfer chicken to a baking dish if not using an oven-safe skillet). Bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
Prepare the Orange Glaze: While the chicken bakes, combine orange juice, orange zest, honey, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until the glaze thickens, about 1-2 minutes. Remove from heat.
⏱️ 10 min - 7
Glaze and Finish Baking: After 20 minutes of baking, remove the chicken from the oven. Brush a generous amount of the orange glaze over the chicken thighs. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the chicken reaches 175°F at the thickest part and the glaze is caramelized. Brush with more glaze halfway through this final baking period.
⏱️ 20 min•🌡️ 400 - 8
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley and orange slices, if desired. Serve with any remaining glaze on the side.
⏱️ 5 min