GRILLED LEMONADE CHICKEN
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
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.
SAUCY LOW FAT LEMONADE CHICKEN
This is low fat quick and flavorful. You probably have all the ingredients on hand. Good over jasmine rice.
Provided by HelenG
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In mixing bowl combine, concentrate, ketchup, sugar, vinegar, soy sauce and spices.
- Cut chicken into bite size pieces and toss in ziplock back w/ flour. In large sauce pan heat oil. Shake off excess flour add chicken and brown on all sides.
- Add sauce cover and simmer low, about 30 minutes or until cooked through.
- You can add diced green bell pepper if you would like at the simmering point. It adds color and more flavour.
Nutrition Facts : Calories 405.8, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 336.8, Carbohydrate 52.5, Fiber 0.9, Sugar 38.3, Protein 29.6
RICARDO'S LEMONADE CHICKEN
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
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
LOW FAT LEMON CHICKEN
I found this recipe in the Jolly Cook cookbook. The chicken is coated in a flour mixture and baked instead of fried. Then serve with a delightful lemon sauce poured over the chicken.
Provided by Crafty Lady 13
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
- Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
- Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.
Nutrition Facts : Calories 260.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 486.6, Carbohydrate 29.3, Fiber 0.3, Sugar 15.9, Protein 27.8
SAVORY LEMONADE CHICKEN
"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
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
OLD-FASHIONED LEMONADE
This classic lemonade recipe is the one my mom used to make for me when I was little. Ah, the taste of summer! It's the perfect combination of sweet and tart. When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier.
Provided by EJRIPPY
Categories Lemonade
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Juice lemons; you should have 1 cup juice.
- Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired.
- Chill and serve over ice.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 44.9 g, Fat 0.3 g, Fiber 5.1 g, Protein 1.3 g, Sodium 3.2 mg, Sugar 33.3 g
SAUCY CHICKEN
Another recipe from the Anne of Green Gable cookbook by Kate Macdonald. It sounds delicious and one day will remember to try it. The note on book also says that is great on the barbecue as well. Please note servings are estimate.
Provided by Psalm AKA Typo Qween
Categories One Dish Meal
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 Degrees F.
- Wash the chicken pieces under cold running water and pat dry with paper towel. Pull off any large lumps of fat.
- Arrange chicken pieces in baking dish and bake for 40 minutes.
- Meanwhile, peel onion and garlic clove and chop both very finely.
- Melt butter in saucepan and add onion and garlic and cool over low heat until onion transparent (about 5 minutes).
- Stir in all remaining ingredients with wooden spoon.
- Bring sauce to boil then turn down heat to low and simmer for 10 minutes.
- After chicken has baked drain off any juice. Spoon half of sauce over chicken and put back in oven for 10 minutes.
- Remove chicken and turn over and spoon rest of sauce and bake for another 10 minutes.
Nutrition Facts : Calories 228.7, Fat 14.5, SaturatedFat 4.6, Cholesterol 68.5, Sodium 470.1, Carbohydrate 7.4, Fiber 0.3, Sugar 6, Protein 16.4
LEMONADE FRIED CHICKEN
Make and share this Lemonade Fried Chicken recipe from Food.com.
Provided by GingerlyJ
Categories Whole Chicken
Time 3h30m
Yield 2 pounds, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter; add reserved lemonade. Bake in preheated 350-degree oven uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes before chicken is done, drain off excess juice from pan. Serve hot.
Nutrition Facts : Calories 852.6, Fat 69, SaturatedFat 15.3, Cholesterol 152.1, Sodium 557.7, Carbohydrate 22.2, Fiber 0.3, Sugar 16.2, Protein 35.9
SOUTHERN LEMONADE CHICKEN
A sweet and sour chicken recipe that has the surprising ingredient of frozen lemonade concentrate. The sauce simmers in the crockpot and becomes mellow and delicious - not too lemony, just right!
Provided by Chef Freckles
Categories Easy
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse pieces of chicken in water, then roll damp chicken into seasoned flour. Brown in fat in a heavy skillet. Remove chicken and place in crockpot. Combine lemonade concentrate, brown sugar, ketchup and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Remove chicken from crockpot and cover to keep hot. Transfer liquid to saucepan over medium-low heat. Skim fat; add optional vegetables, combine cornstarch and cold water and add slowly to liquid, while stirring. The sauce will be thickened after it reaches a full rolling boil, when thickened, serve the chicken along with hot cooked rice. The vegetables will still be crisp-tender.
- It tastes a bit like sweet and sour chicken - always a hit with my 5 children - we double the recipe since we're a two chicken family now.
Nutrition Facts : Calories 172.1, Fat 0.3, Sodium 136.8, Carbohydrate 42.4, Fiber 1.1, Sugar 30.4, Protein 1.6
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SPICY, SAUCY CHICKEN
Sauce can be used as a chutney, marinade or dip. Quantities can be varied to suit your own taste. I MUST HAVE MADE A TYPO IN THIS because I've lost the original and used this one - and the vinegar hit is way too much. I'm looking everywhere for my original and will correct this when I find it. In the meantime if you decide to make the Chicken dish, I recommend you approach the vinegar bottle with caution! Sauce can still be made and stored as the vinegar 'hit' diminishes with storage. After 3 weeks storage you have a very spicy chutney, great with cheese and at the optimum level for making the chicken dish...sorry about the typo...I will try harder in future!
Provided by franja
Categories Chicken
Time P21DT15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry onions, chillies & garlic in oil til onion is soft.
- Add tomatoes, soy sauce, vinegar and honey. Bring to boil.
- Mix mustard with water and add to pan.
- Simmer for 30 minutes.
- Allow to cool.
- The sauce/chutney should now be bottled for 3 weeks before making the chicken dish.
- Place a layer of 'sauce' in flame proof oven proof dish. Place chicken on top in a single layer and cover with more of the sauce.
- Bake in the oven gas 6 200C (180C fan oven) for about 30 minutes or until chicken is cooked.
- Either serve like this or place under hot grill for a few minutes to caramelise the topping.
- Serve with a mixed salad.
Nutrition Facts : Calories 277.8, Fat 9.5, SaturatedFat 1.5, Cholesterol 72.5, Sodium 844, Carbohydrate 15.8, Fiber 2.5, Sugar 9.7, Protein 32.8
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