Appalachian Recipes

Janet Crow

Sweet Tea BBQ Chicken

Living in the South, sweet tea is just a part of everyday life, at least for me and my family…fresh brewed and always with a big slice of lemon. One day I decided to incorporate that jug of sweet tea into some BBQ chicken and let me tell you, it was some of the juiciest BBQ chicken we have ever eaten. I watched my Grandmothers fry up chicken in their old iron skillets as a kid and loved every drumstick I could get my hands on when it was set on the supper table. They never experienced grilling chicken, at least not to my knowledge, but I bet if they could have a bite of this they would love it as much as we do. For more of my family recipes look for me on Facebook under Janet’s Appalachian Kitchen.

Sweet Tea BBQ Chicken (Grilled)

5-6 pieces of bone in chicken (I used legs and thighs)

1 quart sweet tea (a little more if using breast or larger pieces)

1 T. house seasoning (equal parts garlic powder, onion powder and black pepper, mix and store in an airtight container)

BBQ Sauce

1 1/2 C. ketchup

2 T. apple cider vinegar

1 T. Worcestershire sauce

1/4 C. brown sugar

1/4 tsp. cayenne pepper

1/2 tsp. smoked paprika

1 tsp. onion powder

1 tsp. garlic powder

3 T. honey

1 T. yellow mustard

pinch of salt

Whisk together in a small pot, bring to a boil, lower the heat to simmer and cook for 10 minutes, whisking often so it doesn’t burn.

For the chicken:

Place the chicken in a large bowl and pour in the sweet tea. Cover and place in the fridge for a minimum of 6 hours, (turning the chicken halfway through). Drain off the tea and pat dry the chicken pieces. Place on a baking sheet and sprinkle both sides with the house seasoning, rub in good. Fire up the grill and when the coals are good and hot put the chicken on the grill, skin side down. Close the grill and cook for 30 minutes (watch for flare ups and rotate on the grill to keep from burning too much). Turn the chicken and cook another 30 minutes. Check to make sure the internal temp. of the chicken is 160 degrees and then slather on that BBQ sauce. Cook an additional 3-5 minutes. (Dark meat requires longer cooking times, so if you use chicken breast they will tend to cook a little quicker so check them after 40 minutes of grilling.)

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