Green-Tea-and-Orange-Smoked Chicken



4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 35 %
Fat 7.5 g
Satfat 1.5 g
Monofat 4.4 g
Polyfat 1 g
Protein 26.9 g
Carbohydrate 3.1 g
Fiber 0.1 g
Cholesterol 72 mg
Iron 1 mg
Sodium 258 mg
Calcium 19 mg


4 (4-ounce) skinless, boneless chicken breast halves
3 oranges
1/2 cup loose green tea
2 tablespoons sugar
1 tablespoon low-sodium teriyaki sauce


Make 2 diagonal cuts 1/4-inch deep across each chicken breast half. Combine chicken and Tea Sauce for All Occasions in a zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning the bag occasionally. Remove chicken from bag, reserving 2/3 cup marinade.

Carefully remove rind from the oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Cut the rind into 2-inch pieces. Line the bottom of a Dutch oven with foil. Add orange rind, tea, and sugar to pan. Place a vegetable steamer in pan over the rind mixture. Place chicken breast halves in steamer. Cover with foil, and top with lid. Cook over medium-high heat 25 minutes or until done. Remove from heat.

Combine reserved marinade and teriyaki sauce in a small saucepan. Bring to a boil, and cook 1 minute. Strain mixture through a sieve into a bowl; discard solids. Remove chicken from steamer; discard the orange rind mixture. Serve teriyaki sauce with chicken.

Ying Chang Compestine,

Cooking Light

April 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note