Best 8 Chicken Lemonada Recipes

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Chicken lemonada is a delicious and refreshing dish that is perfect for a summer meal. This dish is made with chicken breasts that are marinated in a tangy lemon and herb sauce, and then grilled to perfection. The chicken is served over a bed of rice and vegetables, and is drizzled with a creamy lemon sauce. Chicken lemonada is a healthy and flavorful dish that is sure to please everyone at your table. Additionally, there are many variations of this dish that can be tailored to your own taste preferences, such as using different types of herbs or spices in the marinade, or adding different vegetables to the rice.

Let's cook with our recipes!

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.

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

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves
1 1/4 teaspoons kosher salt
1 shallot, chopped
1 preserved lemon, inside discarded, skin thinly sliced
1/2 cup pitted mixed marinated olives, halved
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup white wine
1 cup low-sodium chicken broth
4 sprigs oregano
2 tablespoons chopped Italian parsley
Chive blossoms, for garnish, optional

Steps:

  • Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
  • In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
  • Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

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 BREASTS WITH LEMON



Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

  • Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
  • Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
  • Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
  • Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
  • Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

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.

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

PEACH LEMONADE



Peach Lemonade image

Lemonade takes a trip south and is enhanced by the luscious juiciness of Georgia peaches. Easy enough to fix for a hot day and the blush color would be perfect for a spring brunch.

Provided by thedailygourmet

Categories     Lemonade

Time 10m

Yield 9

Number Of Ingredients 6

1 cup white sugar
7 cups water, divided
1 ¼ cups freshly squeezed lemon juice
2 fresh peaches, peeled and pitted
sliced peaches for garnish
ice as needed

Steps:

  • Place sugar in a saucepan. Pour in 1 cup water. Turn heat to medium and stir continuously until sugar granules are dissolved. Remove from heat and let cool.
  • Pour lemon juice into a pitcher. Pour in remaining 6 cups water.
  • Place pitted peaches into a Vitamix® blender. Blend until smooth. Pour peach purée into the pitcher along with the simple syrup (dissolved sugar in saucepan). Stir to combine.
  • Adjust to taste. Add garnish such as a slice of peach, ice, and serve.

Nutrition Facts : Calories 100 calories, Carbohydrate 26.5 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.7 mg

Tips:

  • Choose the right chicken: For the best results, use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, pound them thin to ensure even cooking.
  • Use fresh lemons: Fresh lemon juice and zest add the best flavor to this dish. If you don't have fresh lemons on hand, you can substitute bottled lemon juice, but the flavor will be less bright.
  • Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
  • Cook the chicken until it's cooked through: To ensure that the chicken is cooked through, cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve immediately: Chicken lemonada is best served immediately after it's cooked. The sauce will thicken as it cools, so if you're making it ahead of time, reheat it gently before serving.

Conclusion:

Chicken lemonada is a delicious and versatile dish that can be served for lunch, dinner, or even as an appetizer. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, chicken lemonada is sure to please everyone at your table.

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