Name: Sweet Tea Chicken Thighs (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 2 lbs Bone-in, skin-on Chicken Thighs; 2 cups Brewed Black Tea-cooled; 1/4 cup Apple Cider Vinegar; 2 tbsp Soy Sauce; 1 tbsp Brown Sugar; 1 tsp Garlic Powder; 1/2 tsp Black Pepper; 1/2 cup Reserved Marinade; 2 tbsp Cornstarch; 2 tbsp Butter

Recipe tier

Classic Southern comfort food! Tender chicken thighs simmered in a sweet tea-based sauce.

Total 1h

Serves 6

Steps 6

Ingredients 10

Soundtrack the cook

Soul kitchen · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Bone-in, skin-on Chicken Thighs
Marinade
2 cups 480 mL Brewed Black Tea-cooled
cup 60 mL Apple Cider Vinegar
2 tbsp 30 mL Soy Sauce
1 tbsp 15 mL Brown Sugar
1 tsp 5 mL Garlic Powder
tsp 2.5 mL Black Pepper
Sauce
cup 120 mL Reserved Marinade
2 tbsp 30 mL Cornstarch
2 tbsp 30 mL Butter

Equipment

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Instructions

🎙️ Cook with voice coach

In a large bowl, combine all Marinade ingredients. Add Chicken Thighs, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Remove Chicken Thighs from marinade, reserving cup of the marinade. Pat the chicken dry with paper towels.
In a large skillet or Dutch oven, brown Chicken Thighs over medium-high heat for about 5-7 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, whisk together reserved Marinade and Cornstarch. Bring to a simmer, stirring constantly, until sauce thickens. Stir in Butter until melted and smooth.
Return Chicken Thighs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender. Baste chicken with sauce occasionally.
Serve hot with rice and your favorite sides.