Smoked Eucalyptus Tea-Smoked Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs infused with smoky eucalyptus aroma using a tea-smoking technique, served with a tangy bush tomato relish. This australian-inspired chicken ready in about 45 minutes pairs sea salt, ground black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs (about 1.5 lbs) and season evenly with 1 1/2 tsp sea salt and 1 tsp ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until skin is golden and crispy, then flip and sear the other side for 3 minutes.
  3. Step 3: Prepare a wok or large deep pan with a wire rack that fits inside. In the bottom, evenly spread 1/4 cup dried eucalyptus leaves, 1/4 cup black tea leaves, and 1/4 cup uncooked jasmine rice.
  4. Step 4: Place the wire rack over the smoking mixture and arrange the seared chicken thighs skin-side up on the rack. Cover tightly with a lid or foil.
  5. Step 5: Heat the wok over medium heat until the mixture begins to smoke (about 5 minutes). Reduce heat to low and smoke the chicken for 15 minutes.
  6. Step 6: Remove the lid and check the chicken is cooked through (internal temperature 165°F). Serve the smoked chicken thighs topped with 1/2 cup bush tomato chutney and sprinkled with 2 tbsp chopped fresh coriander leaves.

Frequently asked questions

How long does Smoked Eucalyptus Tea-Smoked Chicken Thighs take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Eucalyptus Tea-Smoked Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea salt from drying out.

Can I substitute ingredients in Smoked Eucalyptus Tea-Smoked Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Eucalyptus Tea-Smoked Chicken Thighs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Eucalyptus Tea-Smoked Chicken Thighs?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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