Grilled Lemonade Chicken Recipe 

Lemonade—a summer staple—is the secret to this sweet and tangy grilled chicken! Serve it with grilled corn or potato salad for an easy seasonal supper. 

8 small bone-in, skin-on chicken leg quarters, preferably organic (each about 12 ounces) 4 cups store-bought lemonade, such as Minute Maid  2 cloves garlic, finely grated  1/4 cup Dijon mustard  1 tablespoon dried oregano  1 tablespoon dried minced onion  2 teaspoons cumin seed  Kosher salt and freshly ground black pepper  Canola or vegetable oil, for the grill  3 large lemons 


In a 9-by-13-inch glass baking dish, arrange chicken. In a large liquid measuring cup, combine lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt, and a few strong grinds of pepper.



Soak all chicken pieces. Carefully wrap in plastic and refrigerate for 4–24 hours. Preheat a medium grill and lightly oil the grates.  Keep 2 cups of marinade and discard the rest after extracting the chicken. 

Dry chicken on a paper towel-lined baking tray. Salt and pepper both sides of the chicken, then arrange it skin-side down on the grill with room between pieces. 

Cook for 2 minutes until skin is lightly browned and easily releases off grill. Rotate the chicken 90 degrees and cook for 2 more minutes to avoid skin burn.

Flip the chicken skin-side up. After 20–25 minutes, close the grill and check an instant-read thermometer on the thickest portion of each thigh for 165 degrees F. Rotating chicken chunks on the grill evens cooking.  

Rest on plate for 5 minutes before serving.  Cook the reserved marinade in a small saucepan on the grill. Cook 20 minutes to thicken and half-reduce after boiling.      

Sprinkle chicken with lemon grated. Add half the zested lemon juice (1 tablespoon) to the sauce. Place in a small bowl to serve.   

Half the remaining 2 lemons crosswise. Grill flesh-side down lemon halves for 1–2 minutes until lightly browned. Serve chicken with sauce.   

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