Lemonade Chicken

Lemon chicken isn’t something new, but it has become somewhat of a standard in many kitchens. Even though it’s a simple dish, I knew I could make it even more time-saving by using canned lemonade concentrate instead of zesting and juicing fresh lemons. To make the marinade, simply thaw one can of lemonade concentrate, add fresh garlic paste and fresh cracked black pepper.

Fresh garlic paste can either be made in your food processor by peeling garlic and pressing a button, or you can purchase it in a tube next to the fresh herbs at your local grocery store. Then, pour the marinade over chicken in a resealable plastic bag and let it rest in the refrigerator for 1½ to 4 hours. You’ll have a deliciously tart and tangy marinated chicken. Serve the flavorful grilled chicken with your favorite side dish or thinly sliced over a crisp lettuce salad.

Lemonade Chicken

  • Servings: 6
  • Difficulty: easy
  • Print

1 12-ounce can of lemonade concentrate, thawed

1 tablespoon garlic paste (or 1/2 teaspoon garlic powder)

2 teaspoons cracked black pepper

1 teaspoon kosher salt

6 6-ounce boneless, skinless chicken breasts


In a medium bowl, whisk lemonade, garlic paste, salt and pepper. Place chicken breast in gallon-size resealable plastic bag. Pour in marinade, remove as much air as possible, seal and place in the fridge to marinate for 2 hours. Rotate the bag every 30 minutes. Drain. Grill chicken over medium-high heat until internal temperature reaches 165 degrees (about 6 to 8 minutes on each side).

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