Grilled Lemonade Chicken coming in hot as we head towards Labor Day weekend!
We’ve cycled through quite a few grilling recipes here on WGC this summer and I don’t want grilling season to ever end. Lucky for me in LA, we’ve got another few months in us. And for the rest of the country, we at least have a few more weeks before the weather starts to turn. So, let’s take advantage it and make Grilled Lemonade Chicken!
You guessed it – Florida’s Natural® Lemonade is the main ingredient, OBVI the best Lemonade in the game. And you’ve seen it pop up on my channels all over WGC for the last few years. It’s the best. It’s delicious – perfectly sweet without being TOO sweet and it lends itself to a number of recipes.
Here we are combining it with essentially a Dijon marinade and turning it into a bath for bone-in chicken thighs. Those thighs will soak up the flavor, sugar, seasonings, etc. and then turn around and crisp up perfectly on the grill. The sugars from the lemonade give this chicken a nice golden crust which you can leave whole and serve as is – or slice it up and put it over rice, salad, noodles etc.
And while you’ll find the below recipe for bone-in chicken thighs, you can feel free to use it for any kind of chicken. A whole chicken, boneless skinless chicken breasts, boneless skinless chicken thighs, etc. All you have to worry about is adjusting the cooking time accordingly. Otherwise… you’re in business! Pair up some cucumber feta salad if you want a side.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Grilled Lemonade Chicken
- 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
- Place the chicken in a large zip top bag. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt, and freshly cracked black pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are covered and remove any excess air from the bag before sealing. Transfer to a fridge and let marinate for 4 - 24 hours.
- Prepare a grill for medium heat, and lightly oil the grill grates.
- Remove the chicken from the marinade. Reserve 2 cups of marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Season the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between each. Cook until the skin is lightly charred and releases easily from the grill, about 2 minutes. Rotate the chicken pieces about 90 degrees so the skin won't burn and cook another 2 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more. Transfer to a platter and let rest for about 5 minutes before serving.
- Meanwhile, transfer the reserved marinade to a small non-stick saucepan and place on the hot grill or on a burner inside. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 15-20 minutes.
- Zest and juice one of the lemons and stir into the sauce. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
- Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.