Skip to main content

Bat Brew-Brined Chicken Thighs #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

I have already posted two recipes using the Wicked Teas Sampler Set from Adagio Teas,* but they were both sweets and I wanted to feature at least one savory recipe with Adagio's Limited Edition Wicked Teas that features six Halloween themed teas packaged in spooky metal tins.


This recipe uses their Bat Brew, a blend of black tea, cinnamon bark, ginger root, cocoa nibs, chocolate chips, and edible confetti. 


Yes, it's a fun little mix whose eye-candy appeal isn't really highlighted in this recipe. But the flavors are decidedly Fall and Halloween-y. I love it! You can make this with any black tea blend that you like. I hope you'll try it.

Ingredients serves 4
  • 4 bone-in, skin-on chicken thighs
  • olive oil for drizzling
Brine
  • 1/4 C salt
  • 1 T organic granulated sugar
  • 2 C water
  • 2 T tea (prefer Adagio Teas)
  • 1 T coriander seeds
  • 1/2 C white vinegar
  • 1/4 C soy sauce
  • 1 T minced garlic
  • 1/2 t white pepper
Procedure

Brine
Combine water, tea, salt, sugar, and coriander seeds in a saucepan and bring to a boil. Reduce heat to a simmer and swirl pan until salt is completely dissolved. Pour in vinegar and soy sauce; whisk in garlic and white pepper. Set aside and let cool.


Once the brine has cooled, place chicken in a lidded container and pour brine over thighs until they are completely submerged. Refrigerate for, at least two hours but, as long as a day. Before cooking, remove chicken from the brine and pat dry.

Remove chicken from the refrigerator at least 30 minutes before you want to start cooking. Preheat the oven to 400 degrees F. Place chicken in a baking dish. Drizzle with olive oil.


Roast in the pre-heated oven for 40 to 45 minutes, or until chicken is browned and crisp and cooked through. Raise temperature to 450 degrees F and roast for 5 more minutes until the skin is browned and crispy.


Remove chicken to serving platter and serve hot.


You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur