Matcha-Smoked Chicken

Matcha-Smoked Chicken

  • Serves 4
Rated by 27 people
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Enjoy a complex yet complimentary combination of smoky, umami, and leafy flavours with this matcha-smoked chicken recipe. The trick behind this recipe is the smoking process, which involves putting the chicken in the smoker and creating a smoke from rice, sugar, and matcha. This smoke permeates the chicken, giving it a sweet smoke flavour with distinct hints of matcha freshness.

Recipe courtesy of Great British Chefs.


3 chicken breasts, skin-on

1L boiling water
50g coarse sea salt
1 tbsp matcha
50g honey
1/2 tbsp black peppercorns, crushed

to smoke:
50g rice, any variety
30g caster sugar
20g light brown sugar
1 tbsp matcha

150g brown rice
200g green beans, trimmed and cut into 5cm lengths
2 mangoes, just-ripe
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped, plus extra to garnish
2 red chillies, deseeded and finely chopped
lime, cut into wedges to serve

3 tbsp rice vinegar
1 lime, zested and juiced
3 tbsp groundnut oil, or rapeseed oil
1 tbsp ginger, grated
1 garlic clove, crushed
1 tsp fish sauce
2 tsp honey

How To Prepare

  1. Add boiling water, sea salt, 1 tbsp matcha, honey, and peppercorns to a bowl and whisk until everything has dissolved. Leave to cool completely.
  2. Place chicken breasts in a shallow, non-reactive dish and pierce a few times each with a sharp knife. Pour brine/matcha mixture over the top and refrigerate for 3 hours.
  3. Remove chicken from matcha/brine mixture and discard the matcha/brine. Rinse chicken breasts lightly and place on a plate. Refrigerate, uncovered, for 4–8 hours (no longer, or they will become too salty).
  4. Prepare a smoker by placing rice, sugar, and remaining matcha in the bottom of the tray. Turn the heat on.
  5. When wisps of smoke start to appear, place chicken breasts on a rack in the middle. Cover and smoke for around 35 minutes over a medium-low heat. Check they are cooked by cutting into the centre – the juices should run clear and there should be no pink meat.
  6. For the salad, cook the brown rice in a large pan of boiling water for around 25 minutes, or until just al dente. Drain and leave to cool.
  7. Cook the green beans in boiling water for 3 minutes and rinse under cool water. Drain and leave to cool.
  8. Peel the mangoes and cut the flesh away from the stone. Cut into thin slices and put in a large bowl. Add mint, coriander, chillies, green beans, and brown rice. Toss together.
  9. Whisk together the dressing ingredients. Taste and check the seasoning – you may want a little more vinegar, lime juice, or honey. Toss with the rice mixture.
  10. Divide the rice salad between four plates or bowls. Slice the smoked chicken breasts and pile on top. Garnish with extra coriander leaves and lime wedges.