Tea Infused Poultry


Oh my Yum! This recipe by Live Love Laugh Food is tried and tested and it tastes absolutely divine. We tried this on the side of a vegetarian poke bowl, and it is completely addicting.

Ingredients:

Brine

1/4 cup Ruwasey English Breakfast loose leaf tea

1/4 cup Honey

1/4 cup Soy sauce

3 small dried red chiles, broken into pieces

4 star anise pods

2 1/2 pound chicken

Tea-Smoking Packet

1/2 cup Basmati rice

1/4 cup granulated sugar

1/4 cup Ruwasey English Breakfast loose leaf tea

1 dried chilli, broken into pieces

1 tablespoon black peppercorns

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2 tablespoons butter, room temperature

1 tablespoon salt

1 tablespoon Sichuan or black peppercorns

1 bunch fresh cilantro

1 lime, sliced

Directions:

  1. In a large bowl, combine all brine ingredients, including chicken.  Fill with water to cover bird.  Cover with plastic wrap and place in refrigerator for at least 3 hours, up to overnight.
  2. Remove chicken from brine and rinse with cold water, pat dry.  Rub butter all over chicken and sprinkle with salt.  Crush peppercorns and sprinkle all over chicken
  3. To create smoking packet – on a piece of foil add rice, sugar, tea, chilli and black peppercorns.  Wrap foil up tightly and using a fork, puncture several holes on top of packet.
  4. To preheat grill – set one side on high heat, and the other on medium heat to reach 425 degrees.  If you have three burners, far side – high and the other two on medium.  So, if you don’t have one of these gizmos (infusing grill pan), you can use a can from your pantry; soup, tomatoes, green chiles, or soda. Fill centre with 1/4 cup tea and fill with hot water, stir.  Place chicken over top of can – very similar to beer-can chicken, except we’re not using beer here.  Using tongs, lift high-heat-side grate up and place foil packet on top of grill bars.  Place chicken with can, or infusing pan over medium heat side of grill.
  5. Grill chicken for 1 hour to 1 hour 10 minutes, depending upon size of chicken.  Rotate chicken every 15 minutes for even cooking.  If temperature gets too high, lower heat under chicken.  Remove chicken from can and place on a cutting board to rest 10 minutes before slicing.
  6. Serve with fresh cilantro and lime wedges, Enjoy!