Alabama Sweet Tea Glazed Grilled Chicken Recipe

Introduction

There is perhaps nothing more iconic to the American culinary landscape than the pairing of Southern hospitality with the smoky allure of backyard barbecue. This Alabama Sweet Tea Glazed Grilled Chicken recipe perfectly marries two legendary staples: ice-cold sweet tea and savory grilled poultry. By utilizing a tea-based brine, the chicken absorbs not only moisture but also the subtle tannins and herbal notes of the black tea, which tenderizes the meat remarkably. The result is a succulent interior that contrasts beautifully with the crispy, charred exterior achieved on the Arteflame grill.

Cooking this dish on the Arteflame elevates the experience entirely. The circular flat cooktop allows you to sear the chicken to perfection without the risk of flare-ups burning the sugar-heavy glaze, while the center wood fire imparts that distinct, rustic smokiness that gas grills simply cannot replicate. The glaze itself reduces down to a sticky, caramelized coating that balances the sweetness of honey with the tang of cider vinegar. Whether you are hosting a summer cookout or looking for a comforting weeknight dinner, this recipe brings a taste of the deep South straight to your table.

Ingredients

The Chicken

• 6 Bone-in, skin-on chicken thighs (drumsticks or breasts also work)
• 2 tbsp Vegetable oil or melted butter
• Salt and freshly ground black pepper (for seasoning before grilling)

The Sweet Tea Brine

• 4 cups Water (divided)
• 3 Family-size black tea bags (or 8 standard bags)
• 1/2 cup Granulated sugar
• 1/4 cup Kosher salt
• 1 Lemon, sliced into rounds
• 1/2 Onion, roughly chopped
• 3 cloves Garlic, smashed
• 1 tbsp Whole black peppercorns

The Sticky Tea Glaze

• 1 cup Strong brewed sweet tea
• 1/2 cup Honey or maple syrup
• 2 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1/2 tsp Cayenne pepper (optional, for a kick)
• 1/2 tsp Salt

Instructions

Step 1: Prepare the Brine

1. In a medium saucepan, bring 2 cups of water to a boil.
2. Remove from heat and add the tea bags, sugar, salt, lemon slices, onion, garlic, and peppercorns. Stir until the sugar and salt are completely dissolved.
3. Let the tea steep for about 10 minutes, then remove the tea bags (squeezing out the liquid).
4. Add the remaining 2 cups of cold water (or ice water) to cool the brine down to room temperature. Do not pour hot brine over raw chicken.

Step 2: Marinate the Chicken

1. Place the chicken pieces in a large resealable plastic bag or a deep glass dish.
2. Pour the cooled brine over the chicken, ensuring it is fully submerged.
3. Seal or cover and refrigerate for at least 4 hours, but preferably overnight (up to 24 hours) for maximum tenderness and flavor infusion.

Step 3: Make the Glaze

1. While the grill heats up later, or ahead of time, combine the 1 cup of brewed tea, honey, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, cayenne, and salt in a small saucepan.
2. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the mixture reduces and thickens into a syrup-like consistency.
3. Set aside 1/3 of the glaze for serving; keep the rest for brushing on the grill.

Step 4: Fire Up the Arteflame

1. Load your Arteflame grill with firewood or charcoal in the center fire basket.
2. Light the fire using a chimney starter or fire starters. Allow it to burn for about 15-20 minutes until the center is extremely hot and the flat cooktop griddle has reached searing temperature.
3. Lightly oil the flat cooktop surface to prevent sticking.

Step 5: Grill and Glaze

1. Remove chicken from the brine and pat it thoroughly dry with paper towels (this is crucial for crispy skin). Season lightly with pepper.
2. Place the chicken skin-side down on the flat cooktop, closer to the center for a hard sear, for about 3-4 minutes until the skin is golden and crispy.
3. Move the chicken further out on the cooktop to a medium heat zone. Flip the chicken.
4. Brush the chicken generously with the glaze. Continue cooking, flipping and glazing every few minutes, until the internal temperature reaches 165°F (74°C).
5. If you want extra char, give it a quick sear near the center fire right at the end.

Tips

To ensure your Alabama Sweet Tea Glazed Grilled Chicken turns out perfectly every time, temperature management is key. Because the glaze contains high sugar content from the sweet tea and honey, it can burn quickly if exposed to direct, high flames for too long. This is why the Arteflame's flat cooktop is superior; you can manage the heat zones effectively by moving the chicken further from the center fire as the glaze sets. Always wait to apply the glaze until the last 10 to 15 minutes of cooking. If you apply it too early, the sugars will carbonize before the meat is cooked through.

Another pro-tip concerns the brining process. While it is tempting to let the chicken soak for days, do not exceed 24 hours. The acidity in the tea and lemon can eventually break down the protein fibers too much, resulting in a mushy texture. Additionally, make sure you pat the chicken extremely dry after removing it from the brine. Moisture is the enemy of crispiness; if the skin is wet, it will steam rather than sear, leaving you with rubbery skin instead of that coveted golden crunch.

Variations

While the classic sweet tea profile is a crowd-pleaser, this recipe is incredibly versatile and can be tweaked to match your specific palate or regional preferences. The beauty of the Arteflame is that you can cook different variations simultaneously on different sections of the flat top. For those who love a bit of heat, introducing a spicy element creates a "swicy" (sweet and spicy) profile that cuts through the richness of the dark meat. Alternatively, shifting the flavor profile toward zestier notes can brighten up the dish for a lighter summer feel. Here are a few creative ways to modify the glaze and marinade:

• Bourbon Kick: Add a shot of Kentucky bourbon to the glaze while it simmers for a deep, oaky flavor.
• Spicy Southern: Mix 2 tablespoons of your favorite hot sauce or crushed red pepper flakes into the glaze.
• Citrus Burst: Swap the water in the brine for a 50/50 mix of water and orange juice for a fruity undertone.
• Herbal Infusion: Add fresh sprigs of rosemary and thyme to the brine and the glaze for an earthy, aromatic finish.
• Peach Tea: Use peach-flavored tea bags instead of black tea for a sweeter, fruit-forward Georgia style chicken.

Best pairings

No Southern BBQ platter is complete without the right sides to complement the main event. The sweet and savory nature of the tea-glazed chicken calls for side dishes that offer either a creamy contrast or a tangy bite to cleanse the palate. Since you already have the Arteflame fired up, you should take advantage of the griddle space to cook your vegetables alongside the meat. The smoky flavor from the wood fire ties the whole meal together seamlessly. Classic comfort foods are the standard here, aiming for a rustic, family-style presentation.

• Grilled Corn on the Cob: Roast corn directly on the flat top with butter and chili lime salt.
• Creamy Potato Salad: A cold, mustard-based potato salad contrasts perfectly with the hot, sticky chicken.
• Tangy Coleslaw: Use a vinegar-based slaw to cut through the sweetness of the honey glaze.
• Charred Green Beans: Toss fresh green beans with garlic and oil and sear them quickly on the Arteflame.
• Cornbread: Serve warm skillet cornbread to soak up any extra sauce on the plate.

Conclusion

Alabama Sweet Tea Glazed Grilled Chicken is more than just a meal; it is a celebration of Southern culture and the art of wood-fired cooking. The unique combination of the tannic tea brine and the sweet, sticky glaze creates a complex flavor profile that is both familiar and excitingly new. By using the Arteflame grill, you ensure that every piece of chicken is cooked to juicy perfection with a skin that is impossibly crisp and flavorful.

Whether you are a seasoned pitmaster or a weekend grilling enthusiast, this recipe is forgiving yet impressive. It invites you to slow down, enjoy the process of cooking over an open fire, and share a truly delicious plate of food with friends and family. So, brew that extra batch of tea, light up the wood, and get ready to serve a dish that will have everyone asking for the recipe.