Ricardos Lemonade 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.

LEMONADE CHICKEN

Steps:

• Mix together lemonade mix, Italian dressing, and black pepper.
• Reserve a small amount of the marinade for basting.
• place chicken breasts in marinade.
• Let marinade at least 2 hours (overnight is better).
• Grill chicken breasts over medium heat until done, brushing occasionally with reserved marinade.

LEMONADE CHICKEN

Steps:

• Pierce chicken breasts (a few times each one) using a fork.
• Pour undiluted lemonade into heavy zip-lock bag.
• Place chicken breasts into bag.
• Allow to sit in refrigerator for at least one hour
• Spray bottom of 9x13" pan with non-stick cooking spray.
• Preheat oven to 350 degrees.
• Drain lemonade from chicken.
• Roll chicken into cornflake crumbs.
• Place into pan and lightly drizzle melted butter on tops of chicken.
• Bake at 350 degrees for 35-45 minutes or until lightly brown.

LEMONADE CHICKEN

Steps:

• Place chicken in greased 9 x 13-inch baking dish.
• Combine lemonade, soy sauce and garlic powder and pour over chicken.
• Cover with foil and bake at 350* for 45 minutes.
• Uncover, pour juices over chicken and cook another 10 minutes uncovered.