Spicy Grilled Lemonade Chicken Recipe

Spicy Grilled Lemonade Chicken Recipe: This Lemonade Chicken on the Grill is a great main dish for summer. The marinade made with lemonade is what makes the grilled chicken taste so good and give it a nice crispy crust.

 

Spicy Grilled Lemonade Chicken Recipe

Ingredients

  • 8 small bone-in, skin-on chicken leg quarters
  • 4 cups Florida Natural® Lemonade
  • 4 cloves garlic finely grated
  • ¼ cup Dijon mustard
  • 2 tablespoons dried oregano
  • 2 tablespoons granulated onion powder
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper
  • Oil for the grill
  • 3 large lemons

 

Instructions

Put the chicken in a big bag with a zipper. In a large measuring cup, whisk the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon of salt, and freshly ground black pepper together until everything is well mixed.

 

Pour over the chicken, making sure that all of the pieces are covered. Before closing the bag, take out any extra air. Put the mixture in the fridge and leave it there for 4 to 24 hours. Set the grill up for medium heat and oil the sides a little.

 

Take the chicken out of the sauce. Keep 2 cups of the sauce and throw away the rest. Lay the chicken out on a baking sheet lined with paper towels and pat it dry. Cover the chicken in a lot of salt and pepper.

 

Place the skin-side-down pieces on the grill, leaving some room between them. It will take about two minutes of cooking until the skin is lightly toasted and comes off the grill easily. The skin won’t burn if you turn the chicken pieces 90 degrees.

 

Also See:

Thai Chicken Pasta Salad Recipe 

 

Cook for another 2 minutes. Turn the chicken over so that the skin is facing up. Once you put an instant-read thermometer into the middle part of each thigh, it should read 165 degrees F. Cover the grill and cook for another 20 to 25 minutes.

 

Move the food to a plate and let it sit for five minutes before serving. While that is going on, put the small nonstick saucepan with the marinade you saved on the hot grill or on a fire inside. Bring to a boil, then keep cooking for another 15 to 20 minutes, or until it has slightly thickened and cut in half.

 

Add one lemon’s zest and juice to the sauce and mix it in. Move to a small bowl so that you can serve it. The last two lemons should be cut in half across the middle.

 

Place the lemon halves on the grill with the meat side down. Grill for one to two minutes, or until the lemons have a light char. Put on top of the chicken and sauce.

 

Nutrition Information

Calories: 542kcal | Carbohydrates: 30g | Protein: 33g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 277mg | Potassium: 549mg | Fiber: 3g | Sugar: 20g | Vitamin A: 207IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 3mg

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