Ricardos Lemonade Chicken 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

Ingredients

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.

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

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