Bring 4 cups water to a boil in a large saucepan. Add tea bags and remove from heat; let tea steep for 10-15 minutes.
Discard tea bags. Add in brown sugar, lemon juice, garlic, salt, and pepper, stirring until sugar dissolves. Cool completely (about 45 minutes).
Pour marinade over chicken in a large zip top bag and let marinate in fridge for 4 hours or overnight.
Remove chicken from marinade pat dry with paper towel. (Discard marinade.) Lightly season chicken with additional salt and pepper. Grill over medium-high heat for 4-5 minutes per side or until cooked through (internal temperature should be 165 degrees F).
Arrange grilled chicken onto Martin’s 12-Sliced Slider Potato Rolls with lettuce, tomato, pickles, onions, and condiments of choice such as mayo.
Serve sliders with additional iced sweet tea or other refreshing beverage such as Arnold Palmers (50/50 blend of iced tea and lemonade).