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, seasoned with Boss Bird , 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
- 1–2 tsp Boss Bird
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, and sugar. 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.
- Season: Coat the chicken evenly with Boss Bird .
- 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. Finish with a light extra sprinkle of Boss Bird before serving.
Chef Paddy’s Tips
- Built for Birds: Boss Bird brings savory herbs and citrus brightness that pairs perfectly with the sweet tea brine.
- Brine Time Matters: 4–6 hours is perfect for juicy, tender chicken without overdoing it.
- Pat Dry Before Cooking: Dry surface = better sear and better flavor.
- Grill or Cast Iron: High heat builds those caramelized edges.
- Use Room Temp Herb Butter: It melts clean and coats every bite.
- Rest & Finish Strong: Let the chicken rest, then finish with a final hit of seasoning while warm.
Let’s cook with heart and hustle.
