Best Chicken Lemonada Recipes

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GRILLED LEMONADE CHICKEN



Grilled Lemonade Chicken image

The secret ingredient in this sweet and tangy grilled chicken is a refreshing summer staple - lemonade! Serve it with grilled corn or a classic potato salad for a simple seasonal dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h55m

Yield 8 servings

Number Of Ingredients 10

8 small bone-in, skin-on chicken leg quarters, preferably organic (each about 12 ounces)
4 cups store-bought lemonade, such as Minute Maid
2 cloves garlic, finely grated
1/4 cup Dijon mustard
1 tablespoon dried oregano
1 tablespoon dried minced onion
2 teaspoons cumin seed
Kosher salt and freshly ground black pepper
Canola or vegetable oil, for the grill
3 large lemons

Steps:

  • Place the chicken in a 9-by-13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 24 hours.
  • Prepare a grill for medium heat, and lightly oil the grill grates.
  • Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Sprinkle the chicken on both sides liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between each. Cook until the skin is lightly charred and releases easily from the grill, about 2 minutes. Rotate the chicken pieces about 90 degrees so the skin won't burn and cook another 2 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more. If the chicken pieces are getting too dark in spots, move them around the grill to cook evenly. Transfer to a platter and let rest for about 5 minutes before serving.
  • Meanwhile, transfer the reserved marinade to a small saucepan and place on the still-hot grill. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.
  • Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 tablespoon) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
  • Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.

CHICKEN LEMONADA



Chicken Lemonada image

This is a savory variant on a Fettichini Alfredo reciepe I found - it was my best attempt at duplicating a dish at a local resturant that's no longer here. recipe is a 1-1-1-1 ratio, but I doubled the sauce for a full box of pasta

Provided by James D

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup butter
2 cups cream
2 cups white wine
2 cups Italian cheese blend
1 (1 lb) box pasta (I usually use a thick fettichini type)
1 (16 ounce) bottle Italian salad dressing (vinagrettes work well too)
4 chicken breasts
2 tablespoons lemon juice
2 lemons

Steps:

  • Put chicken breasts in zip lock bag with italian dressing and marinate for at least 2 hours (I usually go overnight when possible).
  • Boil pasta per directions on the box.
  • Melt butter under medium low heat, add cream and wine, stir and slowly add cheese to melt (experiment with tempature and speed -- it can vary depending on cheeses used) add lemon juice after cheese is melted.
  • Grill or pan fry chicken breasts.
  • Spoon sauce over chicken and pasta, garnish with lemon slices.

Nutrition Facts : Calories 1868.5, Fat 130.4, SaturatedFat 61.5, Cholesterol 347.5, Sodium 2347.9, Carbohydrate 110, Fiber 6.2, Sugar 12.9, Protein 49.4

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

My chicken gets its subtle pucker from lemonade concentrate. So simple, so sweet! -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7

3/4 cup thawed lemonade concentrate
1/3 cup soy sauce
1 garlic clove, minced
1 teaspoon seasoned salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up

Steps:

  • In a bowl, whisk the first 6 ingredients until combined. Pour half into a shallow glass dish. Cover and refrigerate remaining lemonade mixture. , Dip chicken into lemonade mixture, turning to coat; discard lemonade mixture. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved lemonade mixture. Grill 10-20 minutes longer, brushing frequently, until a thermometer reads 165°.

Nutrition Facts : Calories 320 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 504mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein.

GREEK CHICKEN LEMONATA



Greek Chicken Lemonata image

This is a simple and traditional Greek way of preparing chicken. Adapted from Authentic Greek Recipes

Provided by AlaskaPam

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 chicken legs
2 chicken breasts
1/4 cup olive oil
4 garlic cloves, sliced
lemon juice, from 1 lemon
1 tablespoon oregano
1 tablespoon flour
1/2 cup water
salt
pepper

Steps:

  • Heat the oil in a shallow pan, add the chicken pieces and fry for 5 mins on each side, until golden brown. Add the garlic and fry for another minute, until it is fragrant.
  • Add the water, oregano, salt and pepper and bring to the boil. Turn down the heat and simmer covered for 45 mins, until the chicken is done and tender.
  • Dissolve the flour in the lemon juice and 2 tablespoons of water. Add to the liquid in the pan and simmer uncovered for another 2-3 mins until it is thickened.
  • Serve over rice.

LEMONADE CHICKEN



Lemonade Chicken image

It doesn't take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen lemonade concentrate, thawed
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder
3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint
6 bone-in chicken breast halves (8 ounces each)

Steps:

  • In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 minutes longer or until chicken juices run clear; basting and turning several times.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 198mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 33g protein.

SAVORY LEMONADE CHICKEN



Savory Lemonade Chicken image

"I don't know where this recipe originally came from, but my mother used to prepare it for our family when I was little, and now I love to make it," says Jenny Cook from Eau Claire, Wisconsin. A sweet and tangy sauce nicely coats chicken that's ready to serve in just a few hours.

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup thawed lemonade concentrate
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Place chicken in a 5-qt. slow cooker. In a small bowl, combine the lemonade concentrate, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2-1/2 hours or until chicken is tender., Remove chicken and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through.

Nutrition Facts : Calories 208 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 147mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

OVEN FRIED LEMONADE CHICKEN



Oven Fried Lemonade Chicken image

I found the basic recipe for this in the TV Guide over 35 years ago. Even though I've changed it slightly to reduce the fat and increase the flavor, it remains a family favorite to this day. It is very easy and SO delicious... hot OR cold.

Provided by DEBWALTER

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h45m

Yield 6

Number Of Ingredients 6

1 (6 ounce) can frozen lemonade concentrate, thawed
1 teaspoon salt
½ teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 ½ cups cornflakes cereal
1 teaspoon dried crushed thyme

Steps:

  • Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
  • Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
  • Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 23.5 g, Cholesterol 67.1 mg, Fat 3 g, Fiber 0.4 g, Protein 25.1 g, SaturatedFat 0.8 g, Sodium 498.3 mg, Sugar 17.2 g

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