Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine the marinade ingredients in a large bowl and add the chicken pieces to coat. Cover and chill for at least 6 hours, turning occasionally.
Preheat the oven to 350°F (175°C). Drain the chicken from the marinade and arrange in a layer in a large roasting pan and cover with a lid or foil. Bake for 20- 25 minutes or until juice run clear when pierced. Discard juices. Can be made 1 day ahead to this point, and refrigerated.
Arrange the tea, sugar, rice and cinnamon onto ½ of the foil. Fold the foil in half, then fold over each of the three open edges, about one inch, to form a closed packet. Poke 6 or 8 holes in the upper surface of the packet with a sharp knife.
Preheat a gas barbecue on high. Place the precooked chicken onto one side and turn the heat off under that side. Place the tea-smoking packet onto the other side, turning the heat down to medium.
Close the lid and smoke the chicken (without peeking) for 25 minutes. Open the lid and turn the chicken pieces. Close lid and continue cooking (without peeking) for 20 more minutes. Serve hot or cold.