Butterflied Tea-Smoked Chicken
Photo by James Baigrie
Ingredients
- 1 3 1/2- to 4-pound chicken
- ½ cup black tea leaves (or loose tea from 16 to 20 bags)
- 1 tablespoon chili powder
- 1 tablespoon Chinese five-spice powder
- 1 cup brown sugar
- 3 tablespoons kosher salt
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...
Chardonnay Wines from Chile
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