Lemonade Chicken
My good friend Amy made this chicken for me recently and I was blown away with how flavorful and delicious it was. The original recipe calls for lemonade concentrate, which has lots of sugar, so she substituted an organic lemonade, which is what I’m following here. You can substitute chicken breasts for thighs if you like, or even chicken on the bone, which is even more flavorful. Enjoy.
Tips:
The recipe calls for mint, but Amy recommends using any fresh herbs you have on hand.
Since there isn’t as much acid in the lemonade vs. just lemon juice, the chicken doesn’t cook in the marinade, which is why you can leave it for so long.
You can prepare the chicken ahead of time and freeze in a baggie until you are ready to grill.
Lemonade Chicken
Recipe from Amy Ratner
PREP 5 minutes of work plus marinate overnight
COOK 15 minutes
INGREDIENTS
12 ounces organic lemonade
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder
3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint
4 pounds boneless chicken thighs, pounded evenly
INSTRUCTIONS
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. Pat the chicken dry in order to get a nice sear on the chicken.
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.
Allow the chicken to rest before carving.