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Iced tea chicken?


chappie
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I'm thinking of trying a recipe for barecued chicken using strongly brewed tea, lemons, cider vinegar, salt and spices.

Basically, make up a batch of strong, vinegary "iced tea" brine, soak the chicken overnight, dry, rub with some spices and grill. Maybe baste with some reserved marinade. Does a recipe like this exist? Does this sound workable?

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Does this sound workable?

Tea smoked chicken is a fairly common dish.

Strong iced tea can be bitter beyond words while a tea that is not strong enough would lend no flavor.

Try an aggressive tea that you don't have to make "strong" - like Lapsang Souchang - which in itself is a smoked tea and has an extremely smokey leathery flavor that would be complimented well by the acid of vinegar - my favorite tea in fact.

I actually believe there is a company that makes a Lapsang Rice Vinegar even.

Beyond that - picking a fragrant tea and smoking the chicken - then adding whatever sauce and finishing would work well.

"At the gate, I said goodnight to the fortune teller... the carnival sign threw colored shadows on her face... but I could tell she was blushing." - B.McMahan

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Hm...I shall suggest using a decent quality (but not necessarily expensive) leaf tea and not just any supermarket teabag. Trust me, there is a difference. If you are deadset on adding an acidic ingredient, such as vinegar, try to be light on it.

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I brined a turkey in a lapsang souchong base (forget where I got the recipe, but a cooking magazine) and was really disappointed. The flavor didn't come through at all. It was good turkey, but I couldn't taste the tea.

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