Best 3 Tea Smoked Chicken Thighs With Pomegranate Glaze Recipes

Experience an explosion of smoky and tangy flavors with our Tea-Smoked Chicken Thighs glazed with a vibrant Pomegranate Glaze. Succulent chicken thighs are infused with fragrant tea smoke, lending a unique and complex aroma, while the sweet and sour glaze, made from fresh pomegranate juice, adds a burst of fruity sweetness and tanginess.

In addition to the main dish, this article also features a medley of complementary recipes that enhance the dining experience. Discover the secrets of creating aromatic Jasmine Rice, delicately balancing the flavors of ginger, scallions, and toasted cashews. Complement the chicken with a refreshing Cucumber Salad, where crisp cucumbers are tossed in a tangy dressing of rice vinegar, sesame oil, and fresh herbs. And for a sweet ending, indulge in the delightful Pomegranate Granita, a light and icy dessert featuring the vibrant flavors of pomegranate and citrus.

Each recipe is carefully crafted with detailed instructions and helpful tips, ensuring cooking success and an unforgettable culinary journey. Whether you're a seasoned chef or a home cook looking for a unique and flavorful meal, this collection of recipes will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

TEA SMOKED CHICKEN

Tea Smoked Chicken image

Provided by Food Network Kitchen

Categories appetizer

Time 5h16m

Yield about 40 hors d'oeuvres servings

Number Of Ingredients 16

Ingredients

1 tablespoon Szechuan peppercorns
1 teaspoon five-spice powder
2 tablespoons kosher salt
1 pound boneless skinless chicken thighs
1/4 cup white rice
3 tablespoon Chinese black tea
2 tablespoons brown sugar
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
2 tablespoons soy sauce, preferably dark (see Cook's Note)
1 tablespoon peeled and minced fresh ginger
2 teaspoons toasted sesame oil
5 scallions (white and green), thinly sliced
1/4 cup chopped peanuts
1/2 head iceberg lettuce
Sriracha sauce or other Asian chili sauce, to taste
Juice of 1/2 lime

Steps:

Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Bring the chicken to room temperature about 30 minutes before cooking.
Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

SMOKED AND GLAZED CHICKEN THIGHS

Smoked and Glazed Chicken Thighs image

Smoky, floral, and acidic, these aren't your typical smoked chicken thighs. The lavender comes through nicely and isn't overpowering; the thyme pairs well with the lavender and strawberries. The strawberries and white balsamic pair nicely and the vinegar adds a good bit of acidity to balance the sweetness from the peak-season strawberries and the caramelized sugar. The thighs have a light amount of smoke and are juicy and tender.

Provided by John Somerall

Categories Chicken Thighs

Time 2h55m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups hulled fresh strawberries
½ cup white sugar
½ cup white balsamic vinegar
1 ½ teaspoons chopped fresh thyme leaves
½ teaspoon kosher salt
applewood chunks, for smoking
3 tablespoons dried lavender
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 (8 ounce) bone-in, skin-on chicken thighs

Steps:

Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 21.1 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.8 g, Protein 38.9 g, SaturatedFat 6.6 g, Sodium 973.6 mg, Sugar 18.5 g

Tips:

Choose the right chicken thighs. Look for bone-in, skin-on thighs that are about the same size so they cook evenly.
Make sure your smoker is hot enough. The ideal temperature for smoking chicken thighs is between 225°F and 250°F.
Use a good quality tea blend. The type of tea you use will impart different flavors to the chicken. For a smoky flavor, use a strong black tea like Lapsang Souchong. For a more delicate flavor, use a green tea or oolong tea.
Don't overcook the chicken. Chicken thighs are done when they reach an internal temperature of 165°F.
Let the chicken rest before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Smoked chicken thighs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With the right ingredients and a little bit of patience, you can create a mouthwatering meal that will impress your friends and family. So fire up your smoker and give this recipe a try!