This recipe combines the deep and delightful taste of sweet tea with the succulence of bone-in, skin-on chicken thighs. Baked to a crispy golden brown and served with zesty lemon and aromatic parsley, this dish offers a taste of the South right in your own kitchen. Let’s begin!

Prep Time: 35 minutes (includes brining time)
Cook Time: 25-30 minutes
Total Time: 55-60 minutes
Yield: 4 servings 1x

Ingredients

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4 bone-in, skin-on chicken thighs
4 cups sweet tea (brewed and cooled)
1/4 cup kosher salt
1 lemon, sliced
Fresh parsley, chopped (for garnish)

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Instructions

In a large bowl, mix sweet tea and kosher salt until the salt is dissolved. Submerge the chicken thighs in the brine and let them sit for 30 minutes.
Preheat your oven to 375°F (190°C) while the chicken is brining.
Remove the chicken thighs from the brine and pat them dry with paper towels. Place them on a baking sheet, skin side up.
Bake the chicken thighs for 25-30 minutes until they reach an internal temperature of 165°F (74°C) and the skin is crispy.
Arrange the baked chicken thighs on a serving platter. Squeeze fresh lemon juice over them and sprinkle with chopped parsley.

Notes

For the best results, ensure that the chicken thighs are fully submerged in the sweet tea brine to infuse them with flavor and moisture. The brining time is essential for succulent results. When baking, a meat thermometer is your best friend—ensure the internal temperature reaches 165°F (74°C) for safe and tender chicken. The combination of zesty lemon and aromatic parsley enhances the flavors, so don’t skip this step. Serve with your favorite sides for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.