Southern Lemonade Chicken Recipes

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:

• Squeeze the juice from 4 of each of the fruits; pour into a gallon container.
• Thinly slice the remaining fruit and set aside for garnish.
• Add water and sugar to juices; mix well.
• Store in the refrigerator.
• Serve on ice with fruit slices.

Steps:

• Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

Steps:

• Rinse pieces of chicken in water, then roll damp chicken into seasoned flour. Brown in fat in a heavy skillet. Remove chicken and place in crockpot. Combine lemonade concentrate, brown sugar, ketchup and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Remove chicken from crockpot and cover to keep hot. Transfer liquid to saucepan over medium-low heat. Skim fat; add optional vegetables, combine cornstarch and cold water and add slowly to liquid, while stirring. The sauce will be thickened after it reaches a full rolling boil, when thickened, serve the chicken along with hot cooked rice. The vegetables will still be crisp-tender.
• It tastes a bit like sweet and sour chicken - always a hit with my 5 children - we double the recipe since we're a two chicken family now.