Tea Smoked Chicken

4 boneless, skinless chicken breasts
1 teaspoon Chinese five spice
1/2 cup black tea leaves
1/2 cup raw rice
2 tablespoons ginger, sliced
1 tablespoon orange zest
1 tablespoon sesame oil
salt and pepper
water

1. Prepare grill for indirect grilling.
2. Combine tea leaves, rice, ginger and orange zest on a sheet of tinfoil. Fold the tinfoil to seal in the ingredients and poke several times with a fork. Toss smoke pouch directly above the grill (alternately, put ingredients in grill's smoker) and turn to high until smoke starts coming out of the grill.
3. Meanwhile, rub chicken breasts with five spice and season with salt and pepper.
4. Bring water to a boil and steam chicken breasts over it until flesh turns white but the chicken is not completely cooked.
5. Lower the heat on the grill and place the chicken on the unheated side. Smoke until chicken is fully cooked, about 30-40 minutes.
6. Brush chicken lightly with sesame oil before serving.

makes 4 servings