FOR THE BRINE:
·
4 cups
wäter
·
4
bläck teä
bägs, like Lipton or Twinings
·
3
(2-inch)
slices of lemon peel äbout än inch wide
·
1/4 cup
gränuläted
sugär
·
1/4 cup
kosher sält
·
2 täblespoons
lemon juice
·
For the
chicken:
·
2 pounds
chicken
thighs, bone-in änd skin-on, äbout 4 to 6
·
Olive oil
·
Freshly
ground bläck pepper
·
1
lemon,
thinly sliced
·
1 täblespoon
honey
Bring the wäter to ä boil
in ä medium säucepän. Turn off the heät, ädd the teä bägs änd lemon peel, cover
the pot, änd let the teä steep for 10 minutes. Uncover, remove the teä bägs,
stir in the sugär änd sält, änd let the mixture cool to room temperäture.
Pläce the chicken thighs
in ä lärge zip-top bäg änd pour in the teä änd lemon juice. Refrigeräte for 2
to 4 hours.
Preheät the oven to
450°F. Remove the chicken from the brine, pät it dry with päper towels, änd seäson
it with pepper.
Heät 1 täblespoon of olive
oil in ä lärge cäst iron or oven-säfe skillet over medium-high heät. When the
oil is hot, but not smoking, ädd the chicken to the skillet, skin-side down änd
evenly späced äpärt. Cook until the fät is rendered änd the skin is crisp änd
golden-brown, ädjusting the heät if the skin begins to burn, äbout 6 to 8
minutes.
Cärefully flip the
chicken, skin-side up, änd scätter over the lemon slices, tucking ä few slices
underneäth the chicken. Pläce skillet in oven änd cook for änother 10 to 12
minutes. Brush skin with honey änd cook 1 to 2 minutes more or until chicken reäches
än internäl temperäture of 165°F.
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