Difficulty: Beginner
Poultry
Arnold Palmer Chicken
Prep Time: 12 hrs
Cook Time: 30 min
Difficulty: Beginner
This marinated chicken is tribute to the sweetness of a Southern Summer with sweet tea, lemonade, and fresh lemons.
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.
Ingredients
Serving Sizes
Marinade
- 3 cup(s) Water
- 6 each Sweet Tea Bag(s)
- 1 cup(s) Frozen Lemonade Concentrate, thawed
- 1 each Small Onion, sliced fine
- 4 each Garlic Cloves, minced
- 2 ounce(s) Rosemary, diced fine
- 1 tablespoon(s) Red Pepper Flakes
- 2 tablespoon(s) Ben's Heffer Dust
- 2 cup(s) Ice
Chicken
- 6 each Boneless Skinless Chicken Thighs
- 1 tablespoon(s) Extra Virgin Olive Oil
- 3 tablespoon(s) Chef John's Soul Powder
- 2 each Lemons, sliced
- 1 each Lemon(s), halved
Tools Needed
- Medium Pot
- Medium Sized Bowl
- Gallon Zip Top Bag
- 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.
Chef Pairings
We suggest you serve up this tender Arnold Palmer Chicken with a tomato salad and Southern Style Mac & Cheese.