Go Back
+ servings
Lemonade Marinated BBQ Chicken from www.whatsgabycooking.com (@whatsgabycookin)
Print Recipe
5 from 7 votes

Grilled Lemonade Chicken

This Grilled Lemonade Chicken is the perfect summer main course. The lemonade-based marinade is the secret to super flavorful grilled chicken and a nice golden crust.
Prep Time5 minutes
Cook Time40 minutes
Marinating Time4 hours
Total Time4 hours 45 minutes
Course: Main Course, Dinner
Cuisine: American
Servings: 6 people
Author: Gaby Dalkin

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

  • 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.

Notes

Use this marinade on any cut of chicken. Just be sure to adjust your cooking time and use a thermometer to check for doneness.

Nutrition

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