arnold palmer chicken is easy, delicious and perfect for guests!
I’m in love with Arnold Palmer chicken – and I know you’re going to be too!
do you find it a challenge to serve guests?
I’m always on the hunt for a unique, delicious, but not-too-fussy dish when entertaining. It’s always a win when I find a recipe that can scale up and be done – even partially – ahead of time. And Arnold Palmer chicken is just that recipe!
what IS arnold palmer chicken?
Arnold Palmer chicken takes its cues from the drink. If you’ve never had an Arnold Palmer, it’s a simple combination of iced sweet tea and lemonade (there is also a spiked Arnold Palmer, which has the addition of vodka). Longtime readers may recall my popsicle versions of this beverage – both alcoholic and virgin – and I was intrigued by the possibilities in a savory dish!
what’s in the recipe?
In addition to being absolutely delicious, this recipe has remarkably few ingredients:
lemons
tea bags
sugar
salt and pepper
chicken
olive oil
honey
how do you make it?
This is one of those superstar recipes that can be done almost completely ahead of time! You’ll start by making a brine from lemons, tea, salt and sugar. Chicken marinated in brine is both tenderized and infused with so much flavor. The brined chicken is then browned in a skillet, so that the skin gets nice and crispy. I will do this early in the day as it’s the most messy and time consuming. When your guests arrive all you need to do is pop the chicken into the oven to finish cooking, and finish it with a light glaze of honey. It’s so good!
what do you serve with Arnold Palmer chicken?
The mild flavors of this dish pair well with almost any side. You can keep it simple with a side of rice or green salad. When serving a crowd I like to serve it with this orzo dish, or this corn and quinoa salad. You pretty much can’t go wrong!
This dish always gets raves – and requests for the recipe – and I’d love to know if you try it!
Arnold Palmer Chicken
Ingredients
- 4 lemons
- 4 cups water
- 4 black tea bags
- 1/4 cup sugar
- 1/4 cup salt
- 3-4 pound chicken, cut up
- 1 tablespoon olive oil
- pepper
- 2 tablespoons honey
Instructions
- Peel two of the lemons into 1" strips - juice both lemons.
- Bring the water to a boil in a medium saucepan. Turn off the heat, add the tea bags and lemon peels, cover the pot, and let the tea steep for 10 minutes. Uncover, remove the tea bags, stir in the sugar and salt, and let the mixture cool to room temperature.
- Place the chicken pieces in a large zip-top bag and pour in the tea and reserved lemon juice. Refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 450 degrees. Remove the chicken from the brine, pat it dry with paper towels, and season it with pepper. Slice the remaining 2 lemons.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken to the skillet, skin-side down and evenly spaced apart (you may have to do this in 2 batches). Cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, about 6 to 8 minutes. Flip the chicken over and tuck in the lemon slices. Place the skillet in the oven and cook for 40 minutes, till the chicken reaches an internal temperature of 165 degrees. Brush the skin with the honey and continue cooking for another 2 - 3 minutes, watching carefully to avoid burning. Transfer to a serving platter and serve immediately.
Notes
- If doubling the recipe cook the chicken in batches in a skillet as above, but after browning transfer to a foil-lined pan or baking sheet before placing in the oven to finish cooking.
- This recipe is a slightly adapted version of one that originally appeared in The Kitchn.
Nutrition
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6 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I am definitely making this!!!!!
Yay!!!
Does this cook on the stove or in the oven?? Its not
Really clear in the directions. Love the idea of tea and lemon for the marinade!!
Sorry Amy! Will take a look and clarify. You brown the chicken on the stovetop and then finish cooking in the oven! If you double the recipe you’ll brown it in batches on the stovetop but then transfer to a foil-lined baking pan or sheet before placing in the oven to finish cooking.
This looks amazing, Sheri! You mentioned that you sometimes brown the chicken earlier in the day if you are expecting company later on and then bake it in the oven close to serving time. Where and how do you keep the chicken between browning and baking if these steps are several hours apart? Or maybe I misunderstand… Anyway, I look forward to trying this!! Also like that it has that grilled look but isn’t. My grill’s not in great shape.
I would keep in the fridge and take it out in enough time for it to get to room temp before continuing with the recipe!