Sweet Tea Chicken
Bring 1 qt of water to a boil. Add tea bags and remove from heat; let steep 15 min. Remove tea bags and add brown sugar, spices, garlic, onion and lemon. Bring back to a boil, remove from heat and allow to cool to room temp, approx. 1 hour. Add ice to tea mixture; place chicken in heavy plastic bag or bowl and cover with tea marinade. Refrigerate 4-24 hours (best overnight). Remove from marinade and mark chicken on hot grill; move pieces to indirect heat and close lid, cooking until internal temp of each piece reaches 165 degrees (legs and wings will cook in 30-40 min, breasts and thighs approx. 45-60 min). Let rest 5 min after removing from grill and serve with Orange Vinegar Vegetables.
Orange Vinegar Vegetables
Drizzle all cut sides of vegetables with 2 T olive oil. Mark sides briefly on hot grill and move to platter. Combine remaining olive oil, vinegar, salt, pepper and chives, then pour over vegetables. Serve immediately.
*Orange vinegar is available in your Market Cheese Shop, or sub 2 T white wine vinegar or champagne vinegar, plus 2 t fresh orange zest and 1 T fresh orange juice.