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Tea Smoked Chicken

Tea Smoked Chicken is a fragrant, tender dish where a whole chicken is gently cured, slow-smoked over tea leaves and spices, and finished with a rich, subtly smoky aroma that feels both exotic and comforting.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Chicken Recipe
Cuisine: Chinese
Keyword: asian chicken recipe, smoked chicken, tea smoked chicken
Servings: 6 servings
Calories: 365kcal
Author: Manny

Ingredients

  • 1 whole medium chicken dressed (about 1 1/4 kilo)
  • 1 tsp. ground Szechwan peppercorn
  • 1 tsp. salt
  • 1 tsp. five spice powder

Ingredients for smoking:

  • 1/2 cup black tea leaves soaked in water, then drained
  • 1/2 cup brown sugar
  • 1/2 cup raw rice
  • 3 chunks fresh ginger
  • 3 large strips of orange zest
  • 2 sticks cinnamon 3 inch long
  • 2 Tbsp. sesame oil
  • hoisin sauce
  • scallion

Instructions

How to cook Tea Smoked Chicken:

  • Wash the chicken and pat dry inside and out with paper towels. Lay the chicken on a flat surface and press down to break the breast bone.
  • Reach in from the rear and remove the breast bone by working your fingers between the bone and the meat and pulling it out.
  • Combine Szechuan peppercorns, salt and five spice powder in a small bowl. Rub the seasoning inside the cavity and outside the chicken. Refrigerate about 8 hours or overnight.
  • To prepare the smoking mixture, combine tea leaves, sugar, rice, ginger, orange zest and cinnamon. Then prepare the smoking pot by lining the inside of stainless steel pot with aluminum foil.
  • Put the smoking mixture inside the pot. Place chicken on a rack and place the rack on top of the smoking mixture inside the pot.
  • Put the pot on top of a burner set to a medium flame and smoke the chicken until the thigh juices run clear or you can also use a thermometer and cook it on a 160°F heat.
  • Once it becomes golden brown, remove from the pot and brush with sesame oil and cool for about 10 minutes before cutting and serving.

Notes

Cooking Tips:

Toast the Aromatics for Better Smoke Flavor

Lightly toasting the tea leaves, rice, and Szechuan peppercorns before smoking helps release their natural oils and aroma. This step creates a cleaner, more fragrant smoke that flavors the chicken instead of leaving it bitter. Gentle heat is enough, as burning the mixture will overpower the dish.

Use Low Heat to Keep the Chicken Juicy

Tea Smoked Chicken relies on slow, controlled heat rather than direct flames. Cooking it gently allows the smoke to penetrate the meat while keeping the flesh moist and tender. Rushing the process with high heat can dry out the chicken and mute the delicate tea aroma.

Let the Chicken Rest Before Cutting

After smoking, allow the chicken to rest for several minutes before slicing. This helps the juices redistribute evenly throughout the meat instead of spilling out onto the cutting board. The result is a more flavorful and succulent serving in every bite.