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Southern sweet tea and the refreshing flavor of oranges pairs with soy and ginger for the perfect chicken dish.


Recipe Summary test

10 mins
25 mins
6 hrs 35 mins
7 hrs 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Wash orange, pat dry, and cut into 1/4-inch slices.

  • In a pot, heat the water to a boil; reduce to a simmer. Add tea bags and let steep for 5 minutes.

  • Squeeze out the tea bags using tongs or a spoon against the side of the pot. Discard bags.

  • Stir sugar, orange slices, and kosher salt into the tea. Remove from the heat. Stir until the salt and sugar are dissolved. Next, add the ice.

  • Pour into a large bowl or casserole dish. Refrigerate to cool the brine, at least 30 minutes.

  • When the brine is cool, add the chicken and marinade for at least 6 hours.

  • Preheat the grill for medium-high heat. Prepare one part of the grill with low heat (fewer coals) for indirect grilling.

  • Over medium-high heat in a small pot, mix together marmalade, cider vinegar, soy sauce, garlic, and ginger. Heat until it starts to simmer then remove.

  • Remove the chicken from the brine and pat dry with paper towels. Season with salt and pepper.

  • Place on grill and grill chicken on both sides until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), 6 to 8 minutes per side. Brush on glaze, flip, then brush the glaze on the other side.

  • Serve chicken with leftover glaze for dipping.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine and glaze ingredients. The actual amount consumed will vary.

Nutrition Facts

585 calories; protein 24.4g; carbohydrates 117.9g; fat 2.8g; cholesterol 64.6mg; sodium 12118.5mg. Full Nutrition