Green Tea, Oregano and Black Pepper Smoked Chicken

Indulge in the rich and aromatic experience of Green Tea, Oregano, and Black Pepper Smoked Chicken. Marinated overnight, steamed, and then delicately smoked with a blend of loose green tea, McCormick Oregano Leaves, and Black Peppercorn Grinder, this dish offers a tender and succulent chicken with a unique herbal and peppery infusion.

  • 90min

    cook time

  • 11



  • 1 whole / 2kg Chicken
  • 2 tsp / 6g Salt
  • 1/4 cup / 50g Rice, uncooked
  • 2 tbsp / 30g Caster Sugar
  • 2 tbsp / 6g, McCormick® Oregano Leaves
  • 1 tsp / 2g , McCormick® Black Peppercorn Grinder
  • 3 tbsp / 9g Loose Green tea leaves
  • 1 tbsp / 15g Sesame Oil
  • 1 tbsp / 15g Light Soy Sauce
  • 1 tbsp / 15g Oyster Sauce
  • 1 tbsp / 15g Honey

Nutrition information (per serving)


  • Season the chicken with salt and let it marinade uncovered overnight in the chiller.

  • The next day, remove and thaw the chicken for 30 minutes and steam for 30 minutes, remove to cool slightly.

  • Mix the sesame oil, honey, light soy sauce and oyster sauce.

  • Brush the chicken thoroughly with the soy-honey mixure.

  • Line the insides of a wok with aluminum foil, mix the rice, sugar, green tea, McCormick Oregano Leaves and freshly cracked McCormick Black Peppercorn Grinder, and pour into the lined wok.

  • Bring the wok to medium heat, constantly stirring the rice and tea mixture until it starts to smoke.

  • Place a steamer basket in the wok and gently smoke the chicken for 8-10 minutes.

  • Serve.