Peach Tea Brined Grilled Chicken: A Sweet and Smoky Summer Staple

Sweet Peach Glazed Chicken That Melts in Your Mouth

When you combine the juicy sweetness of summer peaches with the deep, smoky flavor of grilled chicken, you get a dish that tastes like sunshine on a plate. Peach Tea Brined Grilled Chicken brings a fresh twist to backyard cookouts by blending classic Southern brining techniques with Black food culture’s love for bold, layered flavors.

Brining the chicken in a peach-infused tea bath not only tenderizes the meat but infuses it with delicate floral notes and natural sweetness. Finished with a sticky peach glaze, this dish is the perfect centerpiece for your next cookout, family dinner, or Sunday meal prep. It’s a flavorful nod to tradition and creativity—a true celebration of heritage and innovation in Black food culture.

Ingredients List

Peach Tea Brine:

• 2 liters water
• 10 Country Peach Passion tea bags
• ½ cup brown sugar
• ⅓ cup kosher salt
• 1 tablespoon black peppercorns
• 4 garlic cloves, smashed
• 5 bay leaves
• 1 lemon, sliced
• 2 yellow peaches, pitted and sliced

Chicken:

• 1 whole chicken, cut into parts
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper

Sticky Peach Sauce:

• 1 cup peach preserves
• 2 tablespoons rice wine vinegar
• 2 tablespoons unsalted butter
• ½ cup unsweetened peach tea
• ¼ cup light brown sugar

Step-by-Step Instructions

Step 1. Prepare the Peach Tea Brine

1. In a large pot, combine the water, peach tea bags, brown sugar, kosher salt, black peppercorns, smashed garlic cloves, bay leaves, lemon slices, and peach slices.
2. Bring the mixture to a very light simmer over low heat, stirring until the sugar and salt dissolve.
3. Remove from heat and allow the brine to cool to room temperature. (Tip: Add 2 cups of ice to cool it faster.)

Step 2. Brine the Chicken

1. Fully submerge the chicken pieces in the cooled brine.
2. Cover and refrigerate for at least 10 hours or overnight.
3. Remove the chicken from the brine, discard the brine, and pat the chicken completely dry with paper towels.

Step 3. Make the Sticky Peach Sauce

1. Combine the peach preserves, rice wine vinegar, unsalted butter, unsweetened peach tea, and light brown sugar in a small saucepan over medium heat.
2. Stir together and simmer for about 5 minutes until the sauce thickens and becomes sticky.

Step 4. Grill and Glaze the Chicken

1. Preheat the grill to medium-high heat (about 350°F) and oil the grates.
2. Drizzle the chicken pieces lightly with olive oil and season with garlic powder, smoked paprika, and black pepper.
3. Place the chicken on the grill and cook until the internal temperature reaches about 120ºF.
4. Flip the chicken skin-side down to develop a nice char.
5. Generously brush the chicken with the sticky peach sauce while it finishes cooking.
6. Continue grilling until the internal temperature reaches 165°F.
7. Remove from the grill and serve with extra peach sauce and grilled peaches. Enjoy!

Pro Tips & Serving Suggestions

• Use Bone-In Chicken for juicier meat — pair it with grilled peach slices for a smoky-sweet finish.
• Cool the brine with ice to save time — serve the chicken with a chilled cucumber salad for balance.
• Flip chicken skin-side down at 120ºF for perfect char — plate with buttery cornbread for a true Southern meal.
• Brush sticky peach sauce in layers while grilling — sip on a refreshing glass of sweet tea for the full vibe.

About the Creator

This recipe is brought to you by Brandon Gouveia, a creative culinary force blending bold flavors with soulful storytelling.
Follow Brandon for more mouthwatering recipes and behind-the-scenes kitchen magic on Instagram: @brandongouveia

Brandon Gouveia | @brandongouveia