Tea Smoked Chicken
Infuse your dinner table with bold, aromatic flavors by preparing this Tea Smoked Chicken—a stunning fusion of smoky depths and savory spices. This recipe begins with a succulent whole chicken marinated in a fragrant blend of soy sauce, garlic, ginger, and star anise, ensuring it’s bursting with flavor from the inside out. After roasting to golden perfection, the chicken is gently smoked using an irresistible trio of black tea leaves, uncooked rice, and brown sugar, creating a rich, delicate smokiness that elevates every bite. Perfect for impressing guests or indulging in a gourmet dinner at home, this dish combines time-honored techniques with simple ingredients for a truly unforgettable culinary experience. Serve it alongside fresh herbs or steamed rice for a complete meal that’s as eye-catching as it is delicious. Whether you're a fan of tea-smoked recipes or just looking to try something new, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 piece Whole chicken (about 3-4 lbs)
- 2 tablespoons Salt
- 1 tablespoon Sugar
- 3 tablespoons Soy sauce
- 4 pieces Garlic cloves, minced
- 1 inch Ginger, sliced
- 2 pieces Star anise
- 1 cup Black tea leaves
- 1 cup Uncooked rice
- 1 cup Brown sugar
- 1 tablespoon Vegetable oil
Instructions
Clean the chicken and pat it dry with paper towels. Set it aside.
In a large bowl, create a marinade by mixing salt, sugar, soy sauce, minced garlic, sliced ginger, and star anise.
Rub the marinade all over the chicken, including inside the cavity, ensuring it is evenly coated.
Marinate the chicken for at least 2 hours in the refrigerator, or ideally overnight, turning occasionally.
Preheat your oven to 375°F (190°C). Place the chicken on a roasting rack set over a baking tray. Roast for 45 minutes, basting with pan juices halfway through cooking, until the chicken is golden brown.
Prepare the smoking mixture by combining the black tea leaves, uncooked rice, and brown sugar in a small mixing bowl.
Line the bottom of a large wok or deep skillet with aluminum foil. Spread the smoking mixture evenly over the foil.
Place a wire rack or heatproof trivet inside the wok above the smoking mixture. Grease the rack lightly with vegetable oil to prevent sticking.
Heat the wok over medium-high heat until the smoking mixture begins to smoke, about 5-7 minutes.
Turn off the heat and carefully place the roasted chicken on the rack, breast-side up. Tightly cover the wok with a lid or another layer of foil to trap the smoke.
Turn the heat back to medium-low and smoke the chicken for 20-30 minutes, checking occasionally to ensure it isn’t burning. You’ll see a steady release of aromatic smoke.
Remove the chicken from the wok and let it rest for 10 minutes before carving.
Serve the tea-smoked chicken warm, garnished with herbs or green onions, and enjoy!
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 62.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
