BBQ'd Spice Rubbed
Robata Miso Skewers
Savory Mediterranean
Pear Bistro Salad
Grilled Chicken Pizza
Southwestern Salad
Tea Smoked Chicken


Tea Smoked Chicken

1 each Foster Farms Chicken Whole Chicken
1 tsp salt
1 tsp black pepper

1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup cider vinegar
6 qts cold water

Smoking packet
1 cup uncooked white rice
1/4 cup Gunpowder tea leaves
1/4 cup granulated sugar
1 piece aluminum foil 12 x 12 in

Whisk together soy sauce, brown sugar, cider vinegar and water.
Remove chicken from package, rinse and pat dry. Rub inside of chicken with salt and black pepper. In a large, non-reactive container, submerge chicken in brine. Cover and let stand for 4 hours or overnight.
Smoking Packet:
Toss together, rice, tea leaves and sugar. Place on top of foil and fold up sides.
To Cook:
Prepare charcoal briquettes. Spread coals to one side of BBQ and then add a handful more of briquettes to embers, cover. Remove chicken from brine. Place smoking packet on top of grate over coals. Place whole chicken, breast side up on grate on the over side of the grill, away from the coals. Cover and cook for 25 minutes. Uncover and remove smoking packet. Replace cover and cook for 25-30 more minutes or until internal temperature reaches 170 degrees. Remove chicken and let stand for 20 minutes. Carve and serve.

Recipe by Chef Ray Tang