Green-Tea-and-Orange-Smoked Chicken

Ingredients

• 3  cranberry-orange relish 
• 16 ounce chicken breast halves boneless skinless
• 2 tablespoons sugar 
• 0.5 cup tea green
• 4 servings freshly tea for all occasions
• 1 tablespoon teriyaki sauce low-sodium

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• aluminum foil
• ziploc bags
• dutch oven
• peeler

Directions

1. Make 2 diagonal cuts 1/4-inch deep across each chicken breast half.
2. 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.
3. Remove chicken from bag, reserving 2/3 cup marinade.
4. Carefully remove rind from the oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind.
5. Cut the rind into 2-inch pieces. Line the bottom of a Dutch oven with foil.
6. Add orange rind, tea, and sugar to pan.
7. Place a vegetable steamer in pan over the rind mixture.
8. Place chicken breast halves in steamer. Cover with foil, and top with lid. Cook over medium-high heat 25 minutes or until done.
9. Remove from heat.
10. 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.
11. Remove chicken from steamer; discard the orange rind mixture.
12. Serve teriyaki sauce with chicken.