Lemonaide Lemon Pepper Chicken Recipes

Steps:

• Place the chicken in a 9-by-13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 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. Sprinkle the chicken on both sides 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. If the chicken pieces are getting too dark in spots, move them around the grill to cook evenly. Transfer to a platter and let rest for about 5 minutes before serving.
• Meanwhile, transfer the reserved marinade to a small saucepan and place on the still-hot grill. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.
• Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 tablespoon) into the sauce and stir to combine. 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.

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Steps:

• In a Skillet sautee diced chicken in butter or pam season chicken with genorus amounts of salt, pepper,garlic & onion powder.
• After chicken is cooked through remove from pan.
• With your skillet still over medium heat,Add your can of soup, water, and sour cream mix completely till you get a nice (gravy like consistency).
• Then add the lemon pepper ( I use A LOT) atleast 2T. but start off with 1 T. taste it and see if you'd like more.
• Put Chicken back into the pan and simmer. ( You can eat it right away, but I've found if you simmer it for like 20-30min the chicken gets so tender and yummy.
• Serve over cooked white rice.

Steps:

• In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 minutes longer or until chicken juices run clear; basting and turning several times.

Steps:

• Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
• Remove from refrigerator and coat the chicken in flour.
• Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat.
• Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
• After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
• Enjoy!

Steps:

• Sprinkle chicken with lemon pepper seasoning to taste on both sides.
• Brown (do not cook through) chicken on both sides in a pan coated with the spray Place chicken in crock pot coated with the spray.
• In a bowl, mix contents of soup can, water and milk until no longer separated Pour soup mixture over chicken.
• Add more milk or water to ensure liquid in crock pot covers chicken Cook chicken over low heat for 6 hours.
• To thicken sauce, place in small saucepan, add a cornstarch slurry, and bring to a boil. Serve chicken and sauce over hot cooked rice.

Steps:

• Make a marinade of the Italian dressing and lemonaide powder, and marinate the chicken in this for at least six, and up to twenty-four hours.
• The longer the better.
• Bring your grill to medium heat, and sprinkle chicken with garlic powder and lemon pepper seasoning.
• Grill for 6-8 minutes on each side.
• This recipe may also be broiled, following the instructions for your oven.
• Be sure to let meat rest for at least 4 minutes before serving.