Tea-Smoked Chicken

  • 3-4 lbs. chicken thighs
  • 3 cloves of garlic, chopped
  • 1 T. grated fresh peeled ginger root
  • 1 T. honey
  • 3/4 c. soy sauce
  • 1/2 c. cream sherry
  • 3/4 c. brown sugar
  • 1 c. loose-leaf black tea
  • Sesame seeds as garnish

Wash the chicken and pat dry. In a blender place the chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds. Pour the marinade into a 9"x13" baking pan and coat the chicken. Cover the pan and refrigerate at least two hours, rotating the thighs at least one time.

Line a heavy cast iron or steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil. Place a cake or wire rack in the skillet, and arrange the chicken thighs on top. Cover with a lid or more aluminum and turn the burner onto high, cooking the chicken for 30 minutes. Resist the urge to lift off the pan, and keep the chicken covered for 20 more minutes.

To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450-degree oven for about five minutes. Serve with sprinkled sesame seeds on top. Great with peanut or mustard sauce.

NOTE: This dish will smoke, so run your exhaust fan while making this dish.

  • Yields: 4 servings
  • Preparation Time: 1 hour, plus marinating time
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