Tea Chicken Bird Recipe

Brew and cool tea

Brew 1 cup strong black tea (use 1 tea bag or 1 tbsp loose) and let cool to room temperature. If desired brew slightly stronger to impart more flavor.

In a bowl or zip-top bag combine cooled tea, minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon olive oil. Stir to combine.

Add the chicken thighs to the marinade, turning to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. If very short on time, 15–20 minutes still adds flavor.

When ready to cook, remove chicken from marinade and let excess drip off. Pat lightly dry with paper towel. Reserve marinade if you want to baste later (bring to a boil if using as a baste).

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–6 minutes per side until well browned and internal temperature reaches 165°F (74°C). Reduce heat if chicken browns too fast. Total cooking time about 8–12 minutes depending on thickness.

During the last 1–2 minutes of cooking, lay slices of ghost pepper jack cheese over each piece of chicken, cover pan with a lid to melt cheese. Remove chicken and rest 5 minutes.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons cooled sweet tea (if your brewed tea was unsweetened add 1 teaspoon granulated sugar to the tea before measuring to reach a lightly sweet flavor), 1 teaspoon lemon juice and 1/4 teaspoon salt. Taste and adjust sweetness or salt. Add a few drops of hot sauce if you want extra heat.

Chill the sweet tea mayo for at least 10 minutes to let flavors meld.

Spread butter on cut sides of brioche buns. Heat a skillet or griddle over medium heat and toast buns, butter side down, 1–2 minutes until golden. Remove and keep warm.

Wash and dry butter lettuce leaves. Slice tomato into 1/4-inch rounds and season lightly with salt. If using additional lettuce for crunch, toss or stack as desired.

Spread a generous tablespoon of sweet tea mayo on the bottom bun (or on both bun halves if you prefer).

Place a lettuce leaf on the mayo, then a cooked ghost pepper jack–topped chicken thigh. Add 2–3 tomato slices on top, and additional lettuce if desired.

Cap with the top bun and press lightly. Serve immediately with lemon wedges on the side to squeeze over the chicken if you want brightness.

Optional: serve extra sweet tea mayo on the side for dipping.