# Tea smoked brined chicken thighs with Peri Peri and cucumber salad

Page: https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/tea-smoked-brined-chicken-thighs-with-peri-peri-and-cucumber-salad
Text version: https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/tea-smoked-brined-chicken-thighs-with-peri-peri-and-cucumber-salad.md
Podcast: [Cooking with Paula McIntyre](https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749)
Published: 2026-04-22T09:30:00+00:00
Episode link: http://www.bbc.co.uk/programmes/p0nfvqq9
Audio file: http://open.live.bbc.co.uk/mediaselector/6/redir/version/2.0/mediaset/audio-nondrm-download-rss/proto/http/vpid/p0nfvn81.mp3
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Duration seconds: 562

## Resource

Teasmoked brined chicken 8 boneless chicken thighs 500ml water 1 teaspoon mustard seeds 2 cloves garlic, smashed Few sprigs rosemary or thyme 20g seasalt 50g brown sugar 1 tablespoon cider vinegar Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry 50g longgrain rice 25g Demerara sugar 1 dessertspoon tealeaves Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken. Cover tightly with foil and cook on a high heat for 5 minutes then turn heat off and allow to rest for a few minutes. Peri Peri sauce Roast garlic 1 bulb garlic broken into cloves Oil to cover Place in a ramekin, cover with oil, cover with foil and bake in a 180oc oven until soft. Cool and peel the garlic and place back in oil 4 red chillis 50ml extra virgin olive oil 50ml red wine vinegar 4 cloves roast garlic 1 teaspoon smoked paprika ¼ bay leaf, shredded Salt to taste Brush the chilis with oil and place in 180oc oven for 10 minutes. Cool for 5 minutes then peel and remove seeds ( keep them in if you want it hot). Blend with the garlic, oil, vinegar, paprika and bay. 1 tablespoon maple syrup Place the chicken, skin side up, on a baking tray. Mix the maple with 2 tablespoons of the peri peri and brush all over the chicken. Cook for about 12 minutes or until cooked through. Remaining peri peri will keep in the fridge for a couple of weeks. Cucumber salad 1 little gem Handful mixed leaves ½ cucumber 25ml balsamic vinegar 75ml oil Salt and pepper Peel and slice the cucumber. Break the gem into leaves. Drizzle the vinegar and oil all around a bowl and season with salt and pepper. Add th…

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