Galangal Tea-Brined Recipe Of Roasted Chicken with Black Tea BBQ Sauce – Herbs & Kettles

Brined and Roasted Chicken with Manipur Wild Galangal Tea BBQ Sauce

by Chef Aldo Garcia
Brined and Roasted Chicken with Manipur Wild Galangal Tea BBQ Sauce


  • 1 yellow onion sliced
  • 4 peeled garlic cloves sliced
  • 250g apple cider vinegar
  • 3 dried Guajillo Chiles; rehydrated
  • 300g of brown sugar or honey
  • One teaspoon of salt
  • 1 lemon zested
  • 1 brined chicken from your local butcher shop. 


  1. Preheat the oven to 375 F. Pat dry the brined chicken to create a crispier and better flavored skin. Place chicken on a roasting rack and into the preheated oven. ¾ of the way cooked, brush BBQ sauce on chicken  and reduce the temperature to 350 F. Cook until the internal temperature reaches 170 °F or until the juices run clear.
  2. While the whole chicken is roasting, prepare the BBQ Sauce. Take 250 ml of Manipur Wild Galangal Black Tea and reserve the rest.
  3. In a sauce pot combine ingredients, reserving the lemon zest until ready to serve, and reduce for half an hour to an hour  on med-low heat, stirring occasionally.
  4. Once reduced, blend sauce until smooth. Use reserved Manipur Wild Galangal Black Tea to adjust the desired viscosity. Season to taste with salt and pepper
  5. Adjust the acidity to taste with a small amount of vinegar.


Have your local butcher tie your whole chicken for roasting.