By Aubrie Pick
Sweet tea isn’t just for drinking: Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for chicken. Molasses adds rich flavor and turns the bird’s skin a stunning mahogany, while the tea brine leaves the meat succulent and falling off the bone. Cook up this spatchcocked chicken at a barbecue or in the oven for a dinner party and enjoy this quintessential Southern drink in a whole new way.
This recipe was excerpted from 'Tanya Holland's California Soul' by Tanya Holland. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.
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