Green-Tea-and-Orange-Smoked Chicken

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 35%
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1g
  • Protein: 26.9g
  • Carbohydrate: 3.1g
  • Fiber: 0.1g
  • Cholesterol: 72mg
  • Iron: 1mg
  • Sodium: 258mg
  • Calcium: 19mg


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


  1. 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.
  2. 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.
  3. 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.
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