Arnold Palmer Chicken

Instructions

• Step 1: Bring 3 cups water in a medium sauce pan to a boil and add tea bags. Remove from heat and cover. Steep for about 10 minutes and squeeze and discard tea bags.
• Step 2: Stir in lemonade, onion, garlic, rosemary, pepper, and Ben's Heffer Dust.
• Step 3: Cool completely and stir in ice.
• Step 4: Place tea and chicken in a gallon sized zip top bag and refrigerate 12 hours.
• Step 5: Preheat recteq to 350°F.
• Step 6: Remove chicken and pat dry.
• Step 7: Brush chicken with Extra Virgin Olive Oil and season with Chef John's Soul Powder Rub.
• Step 8: Place lemon slices on grates and place chicken on top. Add lemon halves to grates rind-side up.
• Step 9: Cook for 15 minutes, remove lemon halves, and set aside.
• Step 10: Flip chicken, discard lemon slices, and cook until an internal temp of 175°F is reached.
• Step 11: Remove, plate, and squeeze lemon halves onto chicken.