Tea-Smoked Roast Chickens

Uncover the secret to making deliciously fragrant chicken with our Tea-Smoked Roast Chickens recipe

Tea-Smoked Roast Chickens

Cook Time: 1 hour, 10 minutes

Total Time: 24 hours

Yield: 6 to 8

Tea-Smoked Roast Chickens

Tea isn’t just for drinking! In fact, tea can infuse your food with wonderfully fragrant flavor. To give you an idea of what we’re talking about, we found a Delish recipe for Tea-Smoked Roast Chickens. Yes! It’s as delicious and decadent as it sounds


  • 2 quarts water
  • 6 cloves garlic
  • 5 dried red chiles
  • 4 star anise pods
  • 3 tablespoons honey
  • 1 fresh ginger
  • 1 zest of a small orange
  • 1 cinnamon stick
  • 1 cup soy sauce
  • 1 small yellow onion
  • 1 tablespoon sugar
  • 2 chickens
  • 2 large oven roasting bags
  • Tea-Smoking Mixture
  • ½ cup jasmine rice
  • ¼ cup sugar
  • 2 tablespoons sugar
  • ¼ cup loose black tea
  • 2 tablespoons loose black tea
  • 6 star anise pods
  • 4 dried red chiles
  • vegetable oil
  • 1 teaspoon Sichuan peppercorns
  • salt
  • Scallion-Ginger Sauce
  • 6 scallions
  • 3 tablespoons finely grated fresh ginger
  • ¼ cup vegetable oil
  • salt


  1. In a medium pot, combine the water, garlic, chiles, star anise, honey, ginger, orange zest, cinnamon, soy sauce, onion, and sugar. Simmer over medium heat for 10 minutes. Allow to cool.
  2. Take the two large oven-roasting bags and place them in a large roasting pan, just large enough to hold the chickens. Place a chicken in each bag and pour the cooled sauce over the chicken. Be sure to turn the chickens so they are completely coated.
  3. Place the chickens breast-side down, tie the bags, and refrigerate for 24 hours.
  4. Smoking
  5. Pre-heat the oven to 375 degrees (F). In a bowl, combine the rice, sugar, tea, star anise, and chiles.
  6. Remove the chickens from the roasting pan and line the pan with a double layer of heavy-duty aluminum foil.
  7. Scatter the tea mixture on the foil and set a rack in the pan.
  8. Remove the chickens from the oven-roasting bags and pat dry. Then, transfer the chickens to the rack, breast-side up. Make sure the chickens do not touch the side of the pan.
  9. Tent aluminum foil over the chickens and seal all around the edge of the pan. Use overlapping foil and tape to seal the chickens inside.
  10. Set the roasting pan over high heat and cook for 2 minutes. Reduce the heat to moderately low and cook for 5 minutes.
  11. Remove the pan from the heat and let stand for 3 minutes. Then uncover and rest for 10 minutes.
  12. Transfer the chickens to a rimmed baking sheet, breast-side up. Rub the chickens with vegetable oil, Sichuan peppercorns, and season with salt.
  13. Roast in the upper third of the oven for 35 minutes.
  14. Increase the oven temperature to 425 degrees (F) and roast for another 35 minutes. The thermometer should read 165 degrees (F).
  15. Transfer the chickens to a carving board and let rest for 10 minutes.
  16. Sauce
  17. In a bowl, combine the scallion mixture and season with salt.
  18. Serve the sauce on the side or over slices of chicken.
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