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A traditional Chinese recipe calls for smoking a chicken or duck over tea leaves in a wok. This version, adapted for the grill, uses chai instead of tea for the added fragrance of spices.
1 Chicken, cut up, or 4 skinless
boneless chicken breast halves
2 Tbsp. / 30 ml Watkins Spicy Garlic Soy Sauce
2 Tbsp. / 30 ml Watkins Caribbean Spice Rub
1/4 Cup / 60 ml Watkins Chai
Watkins Citrus & Cilantro Grapeseed Oil (for
brushing chicken)
Rub chicken with soy sauce, then with spice rub, pressing spices into flesh. Heat grill or prepare coals. When coals are hot, sprinkle chai over coals; immediately place chicken on rack and cover grill. Cook, turning periodically and brushing with grapeseed oil, until chicken is done. Test chicken for doneness by cutting into thickest portion; chicken is done when juices are no longer pink. Serves 4
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© Copyright 1999 The Rising Stars Team
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