Butterflied Tea Smoked Chicken Recipes

Steps:

• Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Bring the chicken to room temperature about 30 minutes before cooking.
• Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
• While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
• To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

Steps:

• To butterfly chicken, start by removing neck, giblets, and cut away excess fat. Next, take a pair of kitchen shears and cut along both sides of backbone to remove. Turn chicken over skin side up and press down between the breasts to break the keel bone (this will allow the chicken to lay very flat on grill).
• In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside. Chicken can be prepared up to this point a day ahead.
• For glaze: In a small pot over medium-high heat, combine all glaze ingredients. Bring to boil and cook until glaze thickens, about 15 to 20 minutes. Remove from heat; set aside.
• Set up grill for indirect grilling over medium heat or heat a 10-inch cast iron grill pan over medium-high heat. Oil grate when ready to start cooking.
• Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks. Brush the flesh side with the glaze, then turn the chicken over and brush the skin side. Transfer the grill pan to the oven and bake until chicken is cooked golden and the internal temperature of the thigh registers 180 degrees F on an instant-read thermometer, about 30 minutes. Transfer to cutting board; let rest 5 minutes before cutting. Serve hot.

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Steps:

• Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
• Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

Steps:

• In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
• Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
• While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
• Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
• Transfer chicken to a cutting board and brush lightly with oil.

Steps:

• Using a heavy knife, cut the backbone from the chicken; discard. Open the chicken and place on a large cutting board, skin-side up; flatten with the heel of your hand. Rub the salt, chili powder, and five-spice powder all over the chicken. Cover and refrigerate 8 hours or overnight. Preheat a gas grill to high; reduce heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Remove the grilling grate. Combine the brown sugar and tea in an aluminum pie plate and place it directly on the lava rocks of the grill (or coals). Replace the grate and put the chicken on it, skin-side up. Immediately cover the grill and cook 50 minutes without opening it. Flip the chicken and cook about 10 minutes, until the skin is crisp or an instant-read thermometer inserted into the thickest part of the thigh registers 170° F. Rainy-Day Method: Roast the chicken in a 400° F oven for 40 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 170° F.