Recipe Finder: Lemonade Chicken

Grilled chicken marinated with sauce including lemonade concentrate makes an ideal summer supper

May 19, 2010|By Julie Rothman, Special to The Baltimore Sun

Dyann Shaver from Madras, Ore., was looking for a recipe she has lost for making a nontraditional type of barbecued chicken that used concentrated lemonade in the sauce. She said she found the recipe in an article about barbecuing in Better Homes and Garden magazine in the 1970s.

Steve Newman from Santa Rosa, Calif., shared his recipe for making barbecued chicken with lemonade concentrate. He said that while concentrated lemonade might seem like a surprising ingredient, this chicken never fails to please. He also said that he sometimes substitutes limeade or orange juice concentrate with equally tasty results.

This simple-to-make chicken has a slightly sweet, lemony fresh flavor that makes an ideal spring or summer supper. Leftovers would be wonderful for a salad or sandwich.

Request: Louise Wolfe from Bend, Ore., is looking for recipe for her friend who is wanting to make a sourdough chocolate cake. She used to have the recipe, and it came from a AAA magazine in the 1950s.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. Names and cities must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes..

Lemonade Chicken

Makes: 4 servings

4 bone-in chicken breasts halves

1 can (6 ounces) frozen lemonade concentrate

1/4 cup low-sodium soy sauce

1 teaspoon salt

2 garlic cloves, peeled

2 teaspoon fresh ginger, peeled and coarsely chopped

1 teaspoon lemon zest

1/4 teaspoon paprika

1/2 teaspoon freshly ground black pepper

Combine lemonade concentrate with soy sauce, salt, garlic, ginger, lemon zest, paprika and black pepper in a blender and blend until smooth. Place chicken pieces in a large resealable plastic bag. Reserve 1/2 cup of lemonade mixture to use for basting, then pour the remaining mixture over the chicken, mixing to coat the pieces. Allow chicken to marinate for at least 1 hour or overnight, turning occasionally.

Preheat grill. Remove chicken from bag and discard the marinade. Place chicken on hot grill. Grill, covered, over medium-high heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill until chicken reaches internal temperature of 165 degrees F.

Nutrition information

Per serving: 262 calories, 8 grams fat, 2 grams saturated fat, 16 grams carbohydrate, 30 grams protein, 0 grams fiber, 800 milligrams sodium, 82 milligrams cholesterol

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