Southern Lemonade Chicken Recipes

LEMONADE CHICKEN

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.

SAVORY LEMONADE CHICKEN

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.

OVEN FRIED LEMONADE CHICKEN

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.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

SOUTHERN LEMONADE

Steps:

• Squeeze the juice from 4 of each of the fruits; pour into a gallon container.
• Thinly slice the remaining fruit and set aside for garnish.
• Add water and sugar to juices; mix well.
• Store in the refrigerator.
• Serve on ice with fruit slices.

SOUTHERN-STYLE VANILLA LEMONADE

Steps:

• Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

SOUTHERN LEMONADE CHICKEN

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.