Black Tea Smoked Chicken

Tea-smoking is a classic Chinese technique that sounds advanced but works right on your stovetop, and this recipe puts it to gorgeous use. Boneless chicken thighs get a fragrant rub of toasted Sichuan peppercorns, five-spice, and salt, then a long marinade, before being hot-smoked over a smoldering mound of rice, black tea leaves, and brown sugar. The result is chicken with a beautiful smoky-brown color and a deep, aromatic, faintly sweet smokiness.

Setting up the smoker is simpler than it sounds: line a wok or heavy pot with foil, pile on the rice-tea-sugar mixture, set a steamer rack above it, and cover tightly. As it heats, the mixture smolders and perfumes the chicken in about 12 minutes, no special equipment needed.

From there it becomes an elegant little appetizer. The smoked chicken is brushed with a soy-ginger-sesame glaze, diced, and tossed with scallions and peanuts, then spooned into crisp lettuce cups with a dab of Sriracha and a squeeze of lime. Each bite is smoky, savory, crunchy, and bright all at once. Use tamari in place of the soy sauce to keep it gluten-free. It’s a real showpiece for a dinner party.

Pro Tips

• Line the pot with a double layer of foil so the rice-tea-sugar smolders without scorching it, and ventilate the kitchen, since tea-smoking makes smoke.
• Marinate the rubbed chicken overnight for the deepest flavor, and bring it to room temperature before smoking so it cooks evenly.
• Watch the time; about 12 minutes colors and cooks the thighs through without drying them.
• Use tamari instead of soy sauce to keep the dish gluten-free.

Variations

• Serve the smoked chicken over rice or noodles instead of in lettuce cups.
• Use green tea or jasmine tea for a different smoky note.
• Add shredded carrot, cucumber, or fresh herbs to the lettuce cups.