Sweet Tea Brined Chicken Breast with Herb Butter
You won’t find any dry chicken around here—this is a clean spring plate with all the heart and hustle that defines Chef Paddy’s Kitchen. Brined in sweet tea, grilled to perfection, and finished with a bright herb butter that seals the deal.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 cups sweet tea
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper
For the Herb Butter:
- 2 tbsp unsalted butter, softened
- 1 tsp fresh parsley, finely chopped
- ½ tsp fresh thyme, finely chopped
- ½ tsp lemon zest (about half a lemon)
Instructions
- Brine the Chicken: In a bowl or zip-top bag, mix sweet tea, salt, sugar, garlic powder, and black pepper. Add the chicken and brine for at least 4 hours (overnight is best).
- Remove & Pat Dry: Take the chicken out of the brine and pat it completely dry with paper towels.
- Cook: Grill or pan-sear the chicken over medium-high heat until the internal temp reaches 165°F. Let rest for 5 minutes after cooking.
- Make the Herb Butter: Soften the butter at room temp. Mix with chopped parsley, thyme, and lemon zest until fully blended.
- Serve: Top warm chicken with herb butter and let it melt into every bite.
Chef Paddy’s Tips
- Balance the Sweet Tea Brine: Brew real black tea—skip the instant. Keep it balanced with garlic, salt, and just enough sweetness.
- Brine Time Matters: Don’t overdo it. 4–6 hours is perfect for juicy, tender chicken without turning mushy.
- Pat Dry Before Cooking: Essential for a golden sear. Damp chicken = steam, not crust.
- Grill or Cast Iron: A hot surface brings out caramelized edges from the tea and sugar. That’s the magic bite.
- Use Room Temp Herb Butter: Softened butter blends beautifully and melts better when spooned over warm chicken.
- Rest & Baste: Let the chicken rest before slicing, then spoon over more herb butter while it’s still warm. It soaks in and finishes the dish right.
Let’s cook with heart and hustle.
