Lemonade Chicken
Transform your weeknight dinner routine with this zesty and crowd-pleasing Lemonade Chicken recipe! Featuring tender, bone-in, skin-on chicken thighs bathed in a tangy-sweet marinade of fresh lemonade, lemon juice, honey, and soy sauce, this dish brings a burst of flavor to the table. A quick sear creates irresistibly crispy skin, while oven roasting locks in juiciness, infusing the chicken with fragrant garlic, paprika, and oregano. This one-pan wonder not only simplifies cleanup but delivers a stunning main course that pairs beautifully with rice, roasted vegetables, or a crisp green salad. Garnished with fresh parsley and optional lemon slices, this recipe is perfect for family meals or casual entertaining. With just 10 minutes of prep and bold citrus flavors, Lemonade Chicken is a delicious way to brighten up your dinner menu.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup lemonade (unsweetened or lightly sweetened)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 3 units garlic cloves (minced)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 unit lemon slices (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the lemonade, lemon juice, olive oil, minced garlic, soy sauce, honey, paprika, dried oregano, salt, and black pepper to create a marinade.
Place the chicken thighs in the bowl with the marinade, ensuring each piece is well coated. Let the chicken marinate for about 10 minutes (or up to 2 hours if you have additional time).
Heat a large, oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until the skin is golden and crispy. Flip and sear for an additional 2-3 minutes on the other side.
Pour the remaining marinade into the skillet, ensuring it evenly coats the chicken.
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes to retain its juices.
Garnish with chopped parsley and optional lemon slices before serving.
Serve warm with sides like rice, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 39.5 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2055 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
