Perfect Southern Combination : Chicken and Sweet Tea

Today Patricia shares with us her recipe for the  Perfect Combination Southern Chicken and Sweet Tea.
What could be more southern than sweet tea chicken ?
Almost nothing !
Sweet tea has been called the 'house wine of the South " 
It is the all purpose beverage.
And, chicken is served in some form ( preferably fried) at almost every event and for any occasion.
One of my Facebook friend's said  that her Dad always called chicken  the Gospel bird! "
In the South, everyone knows that ,at  any and every church event,  there will be chicken,
Putting the two together is pure  Southern  genius !
It's Southern to the max....It's Southern to the tenth degree .It's Southern squared 

Looking for southern perfection for your next meal ?

Here is a recipe for Southern Brined Chicken

2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 (3 1/2-to 4-lb.) cut-up whole chicken
Preparation

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)

3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes.
Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done.
Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy.
Let stand 5 minutes before serving.

PATRICIA NEELY-DORSEY
Reflections of a Mississippi Magnolia-A Life in Poems
" a celebration of the south and things southern"
"Meet Mississippi Through Poetry, Prose and The Written Word"
www.patricianeelydorsey.webs.com