Chicken breast served this way is calorie conscious and low in fat. Cooking it over dry tea leaves gives it a delicate smoked flavor you can’t get anywhere else. This recipe takes some effort, but it’s well worth it. If you’ve ever wanted to try tea smoked chicken this recipe is a great place to start!
The Best Tea Smoked Chicken Recipe!
Have you ever thought to try smoked chicken over tea leaves? Smoking isn’t just for hickory chips and wood, tea leaves can also impart some incredible flavor! Give this recipe a spin for your next dinner party and serve along side some of your favorite home made iced tea to complete the dish. The fresh apricot relish needs no cooking and can be prepared a few days ahead.
For the relish:
- 250g (8 ozs) fresh, pitted apricots
- 1tbs orange juice
- 1tbs cider vinegar
- 2tbs light soft brown sugar
- 1 tsp ground ginger
- Approx 1 onion, finely chopped
- 1 red pepper, finely chopped
This is a quickly made relish which can also be served as an accompaniment to pork, or duck. The tea smoked chicken can be prepared the day before as it can be served cold. For the smoking you will need a large wok with a tight fitting lid.
For the smoking mixture:
- 100g (4 oz) white rice.
- 100g (4oz) brown sugar
- 2 -3 tbsp tea leaves….Lapsang Souchong or for a milder flavour, Darjeeling works well.
For a 6 person serving you’ll need:
- 6 skinless, boneless chicken breasts
- 2 tsps Szechuan peppercorns, finely ground
- 2 tsp sea salt
- 1 tsp allspice
- 3 tbsp soy sauce
Add the salt and allspice powder and rub into the chicken breast. Refrigerate for 2-3 hours. After the required marinating time you will need to line a wok with a double layer of heavy duty foil. Mix together the tea leaves, the rice and the sugar and pour onto the tin foil. The chicken fillets need to sit above the smoking mixture so If your wok has a metal grill that’s perfect. But if not it is possible to use the top layer of a bamboo steamer pre-soaked in water for a few minutes.
It’s important not to let the meat touch the mixture. Sprinkle each piece of chicken with the soy sauce and place on the rack. Cover the wok with another sheet of tin foil and press the lid on tightly. Place over a high heat for approx. 5 mins, then lower the heat to low and cook for 15 -20 mins. Take off the heat and as quickly as possible (and with the smoke extractor on full power) remove the lid and foil and turn the fillets over. Replace the coverings and smoke for another 15 mins.
Remove from the heat, and check that the chicken is cooked all the way through by piercing through the thickest part of the meat with a skewer which should release a clear juice when removed. If there is any sign of pinkness smoke for another 5 mins. Allow to cool then cut into thin slices. Arrange on mixed salad leaves. Serve with the relish, and an assortment of accompaniments such as crunchy thai salad.
Hopefully you’ll be enjoying a delicious tea smoked chicken breast in no time! Have you ever used tea leaves while smoking food? It’s also worth noting that you should have no problem using your own smoker with these same ingredients. Check out our iced tea recipe that compliments this chicken perfectly!