Lady Grey Tea-Smoked Chicken with Citrus Glaze
Chicken breasts gently tea-smoked with Lady Grey leaves and finished in a bright orange-bergamot glaze for an aromatic, dinner-party-worthy main.
Tea-smoking is an old technique that gives lean poultry a delicate, perfumed depth, and Lady Grey is perfect for it. The bergamot and citrus peel translate into a fragrant, almost floral smoke that clings to the chicken without the heaviness of wood smoke.
The method is simpler than it sounds: a foil-lined pan, a handful of Lady Grey leaves mixed with sugar and rice, and a tight lid turn your stovetop into a quick smoker. A few minutes is all it takes to lacquer the chicken with aroma before it finishes cooking.
A citrus glaze made with orange juice, a touch of honey, and a brewed splash of strong Lady Grey ties the dish together, reinforcing the tea note and adding a glossy, slightly sweet finish that plays beautifully against the savory smoke.
Serve this sliced over a simple grain or green salad. It is light enough for a spring lunch but elegant enough for guests, and the aromatic, citrus-kissed chicken always prompts the question: what is that wonderful flavor?
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp Lady Grey loose leaf tea (or contents of 4 tea bags)
- 3 tbsp brown sugar
- 3 tbsp uncooked rice
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 orange
- 1 tbsp honey
- 1/2 cup strong brewed Lady Grey tea
- 1 tsp orange zest
How to make it
- 1Season chicken breasts with salt and pepper and let them sit at room temperature for 15 minutes.
- 2Line a deep pan or wok with foil. Combine the loose Lady Grey leaves, brown sugar, and rice and spread over the foil to make the smoking mix.
- 3Set a rack above the smoking mix, place the pan over medium-high heat until it begins to smoke, then add the chicken, cover tightly, and smoke for 5 minutes.
- 4Transfer the smoked chicken to a 190°C (375°F) oven and roast 15–18 minutes, until the internal temperature reaches 75°C (165°F).
- 5Meanwhile, simmer the orange juice, honey, brewed Lady Grey, and orange zest in a small pan until reduced to a light glaze, about 6 minutes.
- 6Brush the glaze generously over the cooked chicken, rest 5 minutes, slice, and serve.
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