- Chicken Breasts - 1 Kilogram
- Soy sauce - 50 grams
- Dried ginger - 1 teaspoon
- Balsamic vinegar - 3 st. spoons
- Olive oil - 70 Milliliters
- Salt, black pepper - To taste
- Rice - 100 Grams
- Black tea - 30 Grams
- Cinnamon - 1 teaspoon
- Sugar - 2 Art. spoons
1. Rinse the chicken breasts well and divide each in half. In a separate dish, where marinade breasts, pour in soy sauce, butter, balsamic vinegar and ginger. Mix all. 2. Put the chests in the marinade. You can pickle 2-3 hours. But you can also leave it in the refrigerator for the whole night. 3. De-marinated breasts to dry with a towel and fry on high heat for literally 2 minutes on each side. Meat should be fried only from above, and inside remain soft. In this case, the breast is not overdone. 4. Cover the frying pan with 2-3 layers of foil. Rice, tea brew, sugar and cinnamon to mix. This is our mixture for smoking. 5. Put the frying pan with the mixture on a strong fire. Top the grill and put our breasts on it. Do not cover them with a lid on a high heat for 10 minutes. 6. Then close the breasts with a lid and smoke over medium heat for 30-45 minutes. Smoke from smoking is strong, though very fragrant. Therefore, you must use the hood.
Servings: 6-8