Arkansas Sweet Tea-Brined Chicken Quarters

Introduction

Get ready to experience the bold, slightly sweet flavors of Arkansas-style sweet tea-brined chicken quarters! This recipe locks in incredible juiciness by brining the chicken in sweet tea before searing it over 1,000°F on the Arteflame’s center grill grate. Once seared, the quarters are finished to perfection on the griddle-style cooktop, creating a crispy, caramelized exterior while staying tender and flavorful inside. Follow this recipe for the best sweet tea-brined grilled chicken you’ve ever had!

Ingredients

• 4 chicken leg quarters
• 4 cups sweet tea (homemade or store-bought)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 4 tablespoons butter, melted
• Fresh lemon wedges (for serving)

Instructions

Step 1: Prepare the Brine

1. In a large container, combine sweet tea, kosher salt, and brown sugar.
2. Stir well until the salt and sugar dissolve completely.
3. Submerge the chicken quarters in the brine and refrigerate for at least 4 hours or overnight.

Step 2: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 3: Season the Chicken

1. Remove the chicken from the brine and pat dry with paper towels.
2. Mix black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
3. Rub the seasoning mixture evenly over the chicken quarters.

Step 4: Sear the Chicken

1. Brush the center grill grate with butter.
2. Place chicken quarters skin-side down onto the center grill grate.
3. Sear for about 2-3 minutes per side until a nice crust forms.

Step 5: Finish Cooking on the Griddle

1. Move the seared chicken quarters to the Arteflame’s outer griddle cooktop.
2. Cook, flipping occasionally, until the chicken reaches an internal temperature of 170°F.
3. Remove from the grill when the internal temp reaches about 155°F (it will continue cooking to 170°F off the grill).

Step 6: Rest and Serve

1. Let the chicken rest for 5-10 minutes before serving.
2. Drizzle with melted butter and serve with fresh lemon wedges.

Tips

• Let the chicken brine overnight for deeper flavor.
• For extra crispy skin, make sure the chicken is completely dry before seasoning.
• Use a meat thermometer to ensure perfect doneness.
• Always cook chicken low and slow on the outer griddle after searing for the best texture.

Variations

1. Spicy Honey Glazed: Brush the chicken with a honey and cayenne glaze just before serving.
2. Herb Butter: Mix melted butter with fresh rosemary and thyme for a fragrant twist.
3. Citrus Zest: Add lemon and orange zest to the seasoning for a bright, tangy flavor.
4. BBQ Smoked: Use your favorite BBQ rub and baste with barbecue sauce for a smoky kick.
5. Maple Bourbon: Glaze the chicken with a mix of maple syrup and bourbon just before serving.

Conclusion

Cooking Arkansas-style sweet tea-brined chicken quarters on the Arteflame grill brings out unmatched flavors and textures. The high-heat sear locks in juices, while the griddle cooktop ensures perfect doneness without burning. Try out different variations and enjoy restaurant-quality grilled chicken at home!

Best Pairings

• Grilled corn on the cob with butter
• Smoked baked beans
• Coleslaw with tangy dressing
• Grilled sweet potatoes
• Fresh cornbread with honey butter