Cooking for a Cause: Orange Tea Smoked Grilled Chicken Breast with BBQ Summer Vegetables

Summer is peak grilling season! Chef Paul is serving up something unique–Orange Tea Smoked Grilled Chicken Breast with BBQ Summer Vegetables. Try it out for Father’s Day or at your next backyard barbecue!


  • 2 boneless, skinless chicken breasts (4 oz. each)
  • 3 tea bags, orange or your favorite flavor
  • 1/4 cup olive oil
  • 1 red pepper
  • 1 red onion
  • 1 green zucchini
  • 1/2 heirloom tomato
  • 5 leaves bok choy
  • 1 orange for zesting and garnish
  • Salt & pepper to taste
  • 1 2 inch aluminum pan
  • 1 4 inch aluminum pan



  • Puncture the 2 inch aluminum pan with a knife to allow smoke to flow through
  • Open the tea bags and pour contents into a small bowl
  • Pour the tea into the 4 inch aluminum pan
  • Grate orange zest on top of the tea
  • Place 2 chicken breasts into a medium bowl and add 1/4 cup olive oil
  • Add salt and pepper to taste and evenly coat chicken
  • Place 4 inch pan with tea and orange zest on the grill (indoor or outdoor) and heat until tea starts to smoke
  • Place chicken in the punctured pan
  • Place on top of the smoking pan and cover
  • Let smoke for 5 minutes
  • Cut up vegetables while the chicken smokes
  • When 5 minutes is up, remove chicken from the smoker and place on the grill to finish cooking. Cover and cook about 10 minutes
  • After 5 more minutes, coat vegetables in olive oil, place on the grill, cover and cook for 5 more minutes
  • Flip chicken and vegetables over too cook both sides
  • Serve with rice, garnish with a grilled orange slice, and enjoy!