Tea-smoked Chicken with Lemon Salad

James Martin's inspired recipe for smoked chicken and lemon salad is simple, stylish and makes a deliciously different dish
By James Martin
Tea-smoked Chicken with Lemon Salad
  • Rating:
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 85 g demerara sugar
  • 85 g long grain rice
  • 12 tea bags, torn open and the bags discarded
  • 2 x 225 g chicken breasts
  • 2 lemons, halved
  • 100 g wild rocket
  • 3 tbsp balsamic vinegar
  • 6 tbsp extra virgin olive oil
  • 50 g parmesan, grated
  • black pepper


1. Put the sugar, rice and tea leaves into a bowl and combine. Line the base of a large sturdy pan with aluminium foil and sprinkle over the rice and tea mixture. Cover with another layer of foil and place the pan over a moderate heat.

2. Once the pan begins to smoke, place the chicken on top of the tin foil and drizzle with a little olive oil. Season with salt and pepper and add the lemon halves.

3. Cover with a tight fitting lid or more kitchen foil and leave the chicken to smoke on the stovetop, over a moderate heat, for 15-20 minutes, or until tender.

4. Once the chicken is cooked, leave to cool slightly before slicing into thin strips.

5. Dress the rocket leaves by placing the leaves into a bowl with the balsamic vinegar, olive oil, and a pinch of salt and black pepper; toss together.

6. Scatter over the grated cheese and top with the warm smoked chicken. Squeeze over the juice from the smoked lemon halves and serve.

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