Sweet Tea Brined Chicken with Honey Mustard Dipping Sauce

Last week was the Improv Challenge for February and I had grand plans of getting this recipe made and blogged in time to participate. Like January, I fell short. So far my plan for participating in blogging events this year is really not going as I had intended.

Better luck next month!

I’ve seen quite a few recipes where people have brined chicken in sweet tea but I was always hesitant to do it because Tom doesn’t like tea and I was worried the flavors of the tea would be too strong in the chicken.

Sweet Tea Brined Chicken with Honey Mustard Dipping Sauce
Source: Cookaholic Wife creation
Servings: 2
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    • 2 cups sweet tea
    • 2 boneless, skinless chicken breasts 
    • 1 tsp. olive oil 
    • 2 slices orange or lemon
    • 2 tbsp. fresh basil leaves
    • salt and pepper 
    • honey mustard sauce (like Tessemae’s)

1. Pour the tea into a sealable bag and place the chicken inside. Place in a bowl in case of leaks and refrigerate overnight.
2. Preheat the oven to 400. Discard the chicken from the tea marinade.
3. Heat the olive oil in an oven-safe skillet over medium high heat. Season both sides of the chicken breasts with salt and pepper. Place in the skillet and cook for 1-2 minutes per side, just until there is a light sear on both sides.
4. Add the orange or lemon slices and the basil to the skillet and transfer to the oven, baking for 20-25 minutes or until the chicken is cooked through.
5. Slice and serve with a honey mustard sauce.

I know most tea brines actually use tea bags vs. prepared sweet tea but I had already purchased the tea and figured I might as well try it out. The flavor wasn’t discernible at all, but the chicken was really juicy. 

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