Strawberry Lemonade Marinated Chicken Recipes

RICARDO'S LEMONADE CHICKEN

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.

STRAWBERRY BALSAMIC CHICKEN

Steps:

• In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
• Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
• While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
• Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

STRAWBERRY JAMMED CHICKEN

Steps:

• Mix all ingredients except chicken in a small bowl.
• Microwave about 15 seconds to melt sugar.
• Stir to blend.
• Brown chicken in a large saute pan coated with cooking spray about 5-10 minutes.
• Add sauce.
• Cook over low heat stirring sauce & turning chicken occasionally for about 10 minutes or until chicken juices run clear.
• Serve with rice if desired.
• 4 servings.