Lemonade Chicken Recipe

Close overhead shot of lemonade chicken breast on a plate

This easy Lemonade Chicken recipe is crispy on the outside, juicy on the inside, and full of flavor from the sweet-and-savory marinade!

Course Dinner

Cuisine American, Southern

Keyword Lemonade Chicken Marinade, Lemonade Chicken Recipe

Prep Time 5

Cook Time 14

Marinating Time 20

Total Time 39

Servings people

Calories 273.8kcal

Author Blair Lonergan

Ingredients

2 lbs. boneless, skinless chicken breasts
6 ounces (about ¾ cup) frozen lemonade concentrate, thawed
½ cup soy sauce (I used less-sodium soy sauce, but any variety will work)
1 teaspoon garlic powder
1 teaspoon seasoned salt

Instructions

In a large bowl, stir together lemonade concentrate, soy sauce, garlic powder and seasoned salt. Place chicken in a dish or in a large Ziploc bag. Pour marinade over top. Toss to coat the chicken with the marinade. Cover and refrigerate for 20-30 minutes.

FOR THE GRILL:

Remove chicken from the dish. Discard marinade. Allow chicken to sit on the counter at room temp while you prepare the grill.
Heat a nonstick pan, grill pan, or outdoor grill over medium-high heat. Coat grill or pan with about a teaspoon of oil so that the chicken doesn’t stick. Sear or grill chicken on each side until golden, crispy and cooked through (about 5 minutes per side for small, thin chicken breasts or up to 10-12 minutes per side for larger, thick chicken breasts). The meat is done when it reaches an internal temperature of 165 degrees F.

FOR THE OVEN:

Preheat the oven to 425 degrees F. Place chicken and marinade in a large baking dish. Cover with foil and bake for 15 minutes. Remove cover, spoon sauce over the chicken, and bake for 10-15 more minutes, or until chicken reaches an internal temperature of 165 degrees F. If you want your chicken crispier on the outside, you can place the dish under the broiler for the final few minutes.
Spoon the pan sauce over the meat just before serving.

Notes

Nutrition information is just an estimate, assuming 2 lbs. of chicken and 1/3 of the marinade is consumed. Actual nutrition facts will vary depending on the size and type of chicken used, as well as how much marinade is absorbed by the meat.
Marinate the chicken for 20-30 minutes. I do not recommend marinating for much longer than 30 minutes, because the acid in the marinade will start to cook the meat.
Wrapped tightly, the lemonade chicken will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months.
You can substitute frozen limeade concentrate or frozen orange juice concentrate for the lemonade called for in this recipe.
Oven Fried Lemonade Chicken: Use bone-in, skin-on chicken pieces. Bake the marinated chicken on a foil-lined baking sheet in a 425 degree F oven for about 1 hour, or until the meat reaches an internal temperature of 165 degrees F. Smaller pieces like wings will be done in a much shorter amount of time.
Lemonade Baked Chicken: I've shown you how to grill the chicken here, but I have also included instructions for baking the chicken breasts in an oven.
Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
For a shorter cooking time, cut large chicken breasts in half lengthwise to create thinner pieces of meat.

Nutrition