By P. A. Alaniz
Do you love watching cooking shows on T.V.? I admit, it is a guilty pleasure of mine. One of my favorite things to watch is the BBQ competitions. I enjoy learning about all of the unusual ways you can grill meat, poultry, fish, vegetables, and even fruit.
During one episode they talked about ways in which tea could add more flavor to food cooked on a gas grill. It piqued my curiosity and I did a little research into the subject. In what ways could tea be used for your summer BBQ besides a nice beverage to quench your thirst? I never thought about using it as a marinade for a meat dish, or to add smokiness, or flavor to grilled vegetables. Why had I not tried grilling with tea sooner?
Traditional tea (black, green, or white) is full of tannins which are natural meat tenderizers. It works well in a brine or even as a dry rub. You can also use a dry tea packet on top of coal or the burner shield of your gas grill to add a smoked flavor to your food. Since tea has many different combinations of flavors you can experiment with many types. Green and white tea with floral or citrus notes, such as lemon balm, usually pairs well with fish, vegetables, and chicken. For your tougher cuts of meat like lamb, beef, and pork, use black or oolong tea along with spices such as garlic and black pepper.
When brining, make sure to allow for enough time. Depending upon the cut and toughness, you will want to leave the meat soaking in its cold tea bath for a minimum of four to twelve hours. Larger cuts of meat will take considerably longer in order for the flavor of the tea to be infused. Beef and lamb will naturally take longer brine times verses chicken or pork. If you are short on time, I would recommend using a tea rub instead with a resting time ranging between fifteen minutes to an hour.
To add a smokiness to what you are grilling, tea can be used in place of wood chips. You would need to create a packet out of aluminum foil, then add in loose leaf tea, rice, and sugar. Add a bit of fresh apple, cherries, or even orange slices to the packet to mimic that particular type of wood flavor.
For spring and summer grilling season, why not try something adventurous? Instead of just drinking iced tea, add tea to the grill! You might just start a new tradition. Let me suggest the following recipe for a start.
Earl Grey Orange Chicken
4 cups of water
4 cups of ice
6 bags of Earl Grey tea
½ cup of brown sugar
½ cup kosher salt
1 small white onion diced
4 cloves of smashed garlic
1 orange sliced
1 piece of fresh ginger diced
¼ cup of soy sauce
1 tbsp black peppercorn
Bring water to a boil, remove from heat, add the six bags of Earl Grey tea and let steep for 10 to 15 minutes. Squeeze any liquid from the tea bags before discarding.
Add salt and sugar to the liquid, stirring until dissolved. Add the four cups of ice to cool the mixture. Then incorporate soy sauce, onion, garlic, orange, ginger, and peppercorns. Stir for one to two minutes. Make sure it has cooled prior to adding raw chicken.
Once chicken is placed into the brine, cover and allow it to soak in the refrigerator for a minimum of eight hours and no longer than twenty-four.
Remove the chicken from the brine and pat dry with paper towels. Make sure to thoroughly dry.
Then, grill the chicken until it reaches an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
Eat and enjoy.
P. A. Alaniz is a writer and poet. In addition to The Crazy Wisdom Community Journal she has been published in the Michigan Bard 2025 Poetry Anthology, Chicken Soup for the Soul’s “My Wonderful Wacky Family,” and her blog Tea, Travel and Spirits.
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Do you love watching cooking shows on T.V.? I admit, it is a guilty pleasure of mine. One of my favorite things to watch is the BBQ competitions. I enjoy learning about all of the unusual ways you can grill meat, poultry, fish, vegetables, and even fruit.