Black Tea Brined Chicken Breast

 Black Tea Brined Chicken Breast

adapted from Food Network 

This recipe makes enough brine for up to 2 lbs. boneless skinless, chicken breasts. If using a whole chicken, double the amount of brine for a 4 pound chicken and marinate for 24 hours.

Don't be intimidated by the habanero, this dish is not hot at all.

Makes 2 servings                                    0 WW Blue points / serving

1/2 cup soy sauce

1/4 cup sliced ginger

1/4 cup sugar substitute

1/4 cup kosher salt

Juice of 1 lime

1 habanero, pierced in a few places with a knife

1/2 head of garlic, cloves peeled and smashed

1/2 onion, quartered

3 black tea bags, tied together

2 boneless, skinless chicken breasts

1. Combine the soy sauce, ginger, sugar substitute, salt, lime juice, habanero, garlic, onion and 8 cups of water in a large pot. Bring to a boil.
2. Turn off the heat, add the tea bags and allow to steep for 10 minutes. Remove and discard the tea bags.
3. Allow the brine to cook completely, about 2 hours.
4. Add the chicken to the brine and marinate overnight.
5. Preheat the oven to 425F. 
6. Remove the chicken from the brine and place on grate placed on a baking sheet coated with cooking spray.
7. Cook for 25 minutes or until the chicken is cooked through.
8. Let rest for 10 minutes before serving.

Enjoy!