Sweet Tea-Brined Chicken Sandwich
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 cups
Tea (freshly brewed)1 cup
Canola Oil1 cup
Pickling Spice1 tbsp
Granulated Garlic1 tbsp
Granulated Onion1 tbsp
Kosher Salt1.5 tsps
Celery Salt1.5 tsps
Ground Black Pepper (freshly)1 cup
Mayonnaise1 cup
Pecan1 cup
Honey6 large
Croissant (halved)Directions:
1
Sweeten the tea to taste, then add the canola oil, pickling spice, garlic, onion, kosher salt, celery salt and black pepper while it's still hot
2
Refrigerate until cool, then add the chicken breasts to the brine
3
Refrigerate for 4 to 8 hours
4
When ready to cook the chicken, preheat a grill to 375 degrees F
5
Remove the chicken from the brine and grill until an instant-read thermometer inserted in the middle registers 165 degrees F, 3 to 5 minutes per side
6
Let the chicken cool, then dice it
7
Add the diced chicken, mayonnaise, pecans, honey and apple to a bowl and toss to combine
8
Put a large scoop of chicken salad on each croissant bottom, then top with lettuce, tomato, red onion and the croissant tops