1Bring 4 cups water to a boil. Remove from heat, add tea bags, cover and let steep for 10 minutes.
2Remove tea bags. Add sugar and salt to tea, stir until dissolved.
3Add rosemary, pepper, garlic, onion, and lemon to tea, mixing well. Cool completely.
When completely cooled, stir in 2 cups of ice until melted - brine should be cold.
4Transfer cold brine to plastic bowl(with lid) or heavy duty zip locking freezer bag. Completely submerge chicken in brine.
Place in fridge 24 hours before cooking.
*If you use a freezer bag, do yourself a favor and put the bag in a large bowl in case of leakage.
5Before grilling, drain and discard brine and then pat chicken dry before grilling. Do not rinse chicken.