Sweet Tea and Chipotle Grilled Chicken Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 1 dried chipotle pepper
  • 6 bone-in, skin-on chicken thighs
  • 1 ½ cups boiling water
  • 2 orange pekoe tea bags
  • ½ cup honey, divided
  • 3 tablespoons apple cider vinegar, divided
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Directions
  1. Soak the chipotle pepper in 1 cup boiling water for 10 minutes. Discard the water.
  2. Dice the pepper into small pieces. Set aside about 1 tablespoon of diced pepper.
  3. Add the tea bags to 1 ½ cups boiling water. Let steep for 5–7 minutes, then remove the tea bags.
  4. Stir in 2 tablespoons honey until dissolved, and cool to room temperature.
  5. In a large bowl, combine 1 cup sweet tea, ¼ cup honey, 2 tablespoons vinegar, most of the soaked and diced chipotle pepper (minus the reserved 1 tablespoon), smoked paprika, salt, and black pepper.
  6. Add the chicken thighs to the bowl, cover, and refrigerate for at least 2 hours and up to 8 hours.
  7. Preheat a cast iron grill pan to medium heat.
  8. Preheat the oven to 350 F.
  9. Remove the chicken from the marinade, reserving the marinade.
  10. Place the chicken thighs skin-side down on the grill pan and cook for 5 minutes to sear the skin. Flip and sear the other side for 3 minutes.
  11. Brush the chicken with the reserved marinade.
  12. Transfer the pan to the oven and cook for 25–30 minutes, brushing with the marinade every 10 minutes, until the chicken reaches an internal temperature of 165 F.
  13. While the chicken is cooking, make the glaze by combining ¼ cup sweet tea, the remaining 2 tablespoons honey, 1 tablespoon vinegar, and 1 tablespoon diced chipotle pepper in a small saucepan.
  14. Bring to a simmer over medium heat and cook until thickened slightly, about 5 minutes.
  15. During the last 5 minutes of baking, brush the chicken with the glaze on both sides.
  16. Transfer the grilled chicken to a serving platter and let rest for 5 minutes before serving.
  17. Serve, with a sprinkle of salt and additional glaze on the side for dipping, if desired.