Step 1
Wash orange pat dry and cut into 1/4-inch slices.
Step 2
In a pot heat the water to a boil; reduce to a simmer. Add tea bags and let steep for 5 minutes.
Step 3
Squeeze out the tea bags using tongs or a spoon against the side of the pot. Discard bags.
Step 4
Stir sugar orange slices and kosher salt into the tea. Remove from the heat. Stir until the salt and sugar are dissolved. Next add the ice.
Step 5
Pour into a large bowl or casserole dish. Refrigerate to cool the brine at least 30 minutes.
Step 6
When the brine is cool add the chicken and marinade for at least 6 hours.
Step 7
Preheat the grill for medium-high heat. Prepare one part of the grill with low heat (fewer coals) for indirect grilling.
Step 8
Over medium-high heat in a small pot mix together marmalade cider vinegar soy sauce garlic and ginger. Heat until it starts to simmer then remove.
Step 9
Remove the chicken from the brine and pat dry with paper towels. Season with salt and pepper.
Step 9
Place on grill and grill chicken on both sides until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) 6 to 8 minutes per side. Brush on glaze flip then brush the glaze on the other side.