Make Matcha (Green Tea) Infused Chicken....Marvelous!
This recipe uses matcha in two ways to infuse the tea's distinctive tangy, zesty flavor into the chicken breast. The meat is first marinated in a sweet matcha brine to lock in moisture, before being shrouded in a wonderful matcha smoke until cooked. A zingy salad of brown rice, mango and lime completes the dish, making a delicious healthy lunch.
Matcha Smoked Chicken with Mango Rice Salad
Serves 4
Total time: 60 minutes, plus 8 hours to brine the chicken
Ingredients
Matcha Smoked Chicken Breast
3 chicken breasts, skin-on
4 tbsp of coarse sea salt
2 tbsp of matcha
4 tbsp of honey
1/2 tbsp of black peppercorns, crushed
1 quart of boiling water
1/4 cup of rice, any variety will do
2 tbsp of caster sugar
3/4 tbsp of light brown sugar
Ingredients
Matcha Smoked Chicken Breast
3 chicken breasts, skin-on
4 tbsp of coarse sea salt
2 tbsp of matcha
4 tbsp of honey
1/2 tbsp of black peppercorns, crushed
1 quart of boiling water
1/4 cup of rice, any variety will do
2 tbsp of caster sugar
3/4 tbsp of light brown sugar
Salad
5 oz of brown rice
7 oz of green beans, trimmed and cut into 2 inch lengths
2 mangoes, just-ripe
4 tbsp of fresh mint, chopped
4 tbsp of fresh coriander, chopped, plus extra to garnish
2 red chillies, seeded and finely chopped
lime, cut into wedges to serve
Dressing
3 tbsp of rice vinegar
1 lime, zested and juiced
3 tbsp of olive oil
1 tbsp of ginger, grated
1 garlic clove, crushed
1 tsp fish sauce
2 tsp honey
Preparation
Chicken/Brine
Mix the boiling water, sea salt, 1 tbsp of the matcha, the honey and peppercorns in a bowl and whisk until everything has dissolved. Let cool completely.
Put the chicken breasts in a shallow non-reactive dish and pierce each a few times with a sharp knife. Pour the brine over the chicken and put in the refrigerator for 3 hours.
Remove the chicken from the brine and discard the brine. Rinse the chicken breasts briefly then place them on a plate and refrigerate, uncovered, for 4–8 hours (no longer, or they’ll become too salty).
Prepare a smoker by placing the rice, sugar and remaining matcha in the bottom of the tray. Turn the heat on.*
When wisps of smoke start to appear, place the chicken breasts on a rack in the middle, cover and smoke for around 35 minutes over a medium-low heat. Check to see if they are cooked by cutting into the center, the juices should run clear and there should be no pink meat.
Put the chicken breasts in a shallow non-reactive dish and pierce each a few times with a sharp knife. Pour the brine over the chicken and put in the refrigerator for 3 hours.
Remove the chicken from the brine and discard the brine. Rinse the chicken breasts briefly then place them on a plate and refrigerate, uncovered, for 4–8 hours (no longer, or they’ll become too salty).
Prepare a smoker by placing the rice, sugar and remaining matcha in the bottom of the tray. Turn the heat on.*
When wisps of smoke start to appear, place the chicken breasts on a rack in the middle, cover and smoke for around 35 minutes over a medium-low heat. Check to see if they are cooked by cutting into the center, the juices should run clear and there should be no pink meat.
Salad
Cook the brown rice in a large pan of boiling water for around 25 minutes, or until just al dente. Drain and let cool.
Green Beans
Green Beans
Place the green beans in a pot and just barely cover with water. Bring to a boil and cook for 3 minutes, then rinse under cool water. Drain and let cool.
Mangoes
Peel the mangoes and cut the flesh away from the stone. Cut it into thin slices and put in a large bowl. Add the mint, coriander, chillies, green beans and brown rice. Toss together.
Dressing
Whisk together the dressing ingredients. Taste and check the seasoning. You may want a little more vinegar, lime juice or honey. Toss with the rice mixture.
Plating/Presentation
Divide the rice salad between four plates or bowls. Slice the smoked chicken breasts and serve piled on top of the mango rice salad. Garnish with extra coriander leaves and lime wedges.
Mangoes
Peel the mangoes and cut the flesh away from the stone. Cut it into thin slices and put in a large bowl. Add the mint, coriander, chillies, green beans and brown rice. Toss together.
Dressing
Whisk together the dressing ingredients. Taste and check the seasoning. You may want a little more vinegar, lime juice or honey. Toss with the rice mixture.
Plating/Presentation
Divide the rice salad between four plates or bowls. Slice the smoked chicken breasts and serve piled on top of the mango rice salad. Garnish with extra coriander leaves and lime wedges.
If you don’t have a home smoker, you could use a large lidded wok with a rack placed inside. The important thing is to nestle the aromatic mixture of rice, sugar and tea in the bottom, where it can ‘catch’ and start to perfume the meat.
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