Tea-Smoked Chicken

• 1 whole roasting chicken
• 1/4 cup kosher salt
• 2 ounces loose pu'er tea
• 1/2 cup uncooked rice
• 1/2 cup granulated sugar
• 1 tablespoon Szechuan peppercorns, crushed
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 garlic cloves, minces
• 1 tablespoon minced ginger

1. Rub the chicken inside and out with the kosher salt. Place in refrigerator and allow to dry-brine for 2-3 hours.
2. When ready to cook, heat oven to 375. Line a large roasting pan with two layers of aluminum foil. Combine the tea, rice and sugar in a bowl and pour into the roasting pan over the foil.
3. Place a roasting rack over the tea mixture and set the chicken on the rack. Create a tent of aluminum foil over the whole pan and set over high heat on the stove top.
4. Allow the chicken to smoke on high heat for 15 minutes, then turn heat off and let it sit in the smoke for another 10 minutes.
5. In the meantime, prepare the basting glaze. Whisk together the peppercorns, soy sauce, rice wine vinegar, garlic, ginger and sugar and brush about half of it over the chicken.
6. Place uncovered in the oven and bake for 30-45 minutes (or until temperature reaches 165) , basting occasionally with the remaining glaze.
7. Allow to rest for five to ten minutes before serving.

chicken, kosher salt, rice, granulated sugar, szechuan peppercorns, soy sauce, rice wine vinegar, garlic, ginger

Taken from food52.com/recipes/20817-tea-smoked-chicken (may not work)