Tea-smoked Grilled Chicken with Star Anise & Orange

By á-25087

Ingredients

• 1/4 cup loose black tea
• 1/4 cup uncooked white rice
• 1/4 cup brown sugar
• 1 teaspoon Chinese five-spice powder
• 9 whole star anise
• zest of medium orange, in large strips
• 4 each, chicken drumsticks and thighs
• salt and freshly ground black pepper, to taste

Preparation

Step 1

Prepare grill for cooking. Whether using charcoal or gas grill, you want medium-high heat.

Prepare the tea-smoking packet. Heap the first six ingredients in the center of a large sheet of heavy-duty aluminum foil—or a double thickness of regular aluminum foil. Mix ingredients with your hands. Fold two sides in, then fold up the ends to create a packet. Foil should be folded loosely, leaving gaps for smoke to escape. Using the tip of a knife, carefully pierce the foil on the top side of the packet 5 or 6 times to create additional smoke vents.

When grill is ready, set the foil tea-smoking packet directly on the hot coals (or with a gas grill, on top of a metal burner shield). Lightly oil the grate and put it in place. Cover the grill (leaving vents open on charcoal grills). Let packet heat for 10 minutes and check for smoke—if it’s not smoking, cover the grill and check in another few minutes.

Grill the chicken. Trim excess fat from chicken pieces. Pat them dry with paper towels. (Dry food will absorb the smoke better and will pick up a more even color and flavor). Season chicken generously with salt and pepper on both sides.

Arrange chicken pieces on the grill skin side up. Be careful to not place it directly over the tea-smoking packet, to avoid an overpowering smoke flavor. Close grill and cook for 20 to 25 minutes, turning once halfway through. Chicken is done when an instant read thermometer registers 165ºF in the thickest portion and chicken has an uneven brown color. Transfer chicken pieces to a serving platter and tent with foil. Let it rest for 5 minutes before serving.