Best Ricardos Lemonade Chicken Recipes

RICARDO'S LEMONADE CHICKEN

Ricardo's Lemonade Chicken image

Make and share this Ricardo's Lemonade Chicken recipe from Food.com.

Provided by Redsie

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
1/2 cup lemonade concentrate, thawed
2 garlic cloves, chopped
3 tablespoons grated fresh ginger
1/2 cup chicken broth
salt and pepper
1/4 cup chopped of fresh mint (optional)

Steps:

In a bowl, mix the lemonade concentrate, garlic and ginger. Add the chicken and stir to coat. Cover and refrigerate for 3 to 4 hours.
Preheat the gas grill, setting the burners to high. Oil the grate.
Remove the chicken from the marinade. Set the marinade aside. Grill the chicken until no longer pink inside, about 6 minutes per side.
In a saucepan over high heat, bring the marinade and broth to a boil. Boil for 3 to 4 minutes. Season lightly with salt and pepper.
To serve, slice the chicken breasts on the diagonal. Drizzle with the sauce and garnish with fresh mint, if desired.

Nutrition Facts : Calories 206.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 174.4, Carbohydrate 18.6, Fiber 0.2, Sugar 16.6, Protein 28.1

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

Ingredients

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