2 family size tea bags
½ cup firmly packed light brown sugar 1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon thinly sliced
3 garlic halved
3 6-inch rosemary sprigs
1 TBSP. fresh ground black pepper
2 cups ice cubes
Whole 4-pound chicken- cut into 8 sections.
Bring 4 cups water to boil in a 3-quart heavy saucepan. Remove from heat and steep covered for 10 minutes.
Discard tea bags. Stir in brown sugar until dissolved. Cool completely. Stir in ice cubes- liquid must be cold before adding chicken.
Place tea mixture and chicken in large zip loc bag. Seal and place bag in shallow dish.
Chill for 24 hours
Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels.
Pre heat Grill and grill at medium heat until 160 degrees. let stand 10 minutes before serving.
