with CAPITAL BREAKFAST TEA
Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and stir. Put loose tea in an infuser and immerse (without letting the tea get loose) in the brine. Steep 5-10 minutes, then discard the tea. Cool brine for 2 hours. Submerge chicken in brine, breast-side down. Cover and refrigerate 24 hours.
Preheat oven to 425 degrees F. Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Bake chicken for 80 minutes, to an internal temperature of 160-165° F. Let rest for 10 minutes before serving.
-1 cup soy sauce
-1/2 cup sliced fresh ginger
-1/2 cup sugar
-1/2 cup kosher salt, plus more for seasoning
-Juice of 2 limes, plus the rinds
-1 habanero chile, pierced with a knife
-1 head garlic, cloves separated and smashed
-1 onion, quartered
-2 tablespoons of Capital Breakfast Tea
-One 4-pound whole chicken
-Freshly ground black pepper