Lemonade Chicken

Why You’ll Love This Recipe

Lemonade Chicken is quick, affordable, and packed with flavor. It requires minimal ingredients but delivers maximum taste, making it perfect for weeknight dinners or family meals. The sweetness of the lemonade balances with the savory chicken and optional spices for a dish that’s juicy, sticky, and irresistibly good. Plus, it pairs well with a variety of sides like rice, veggies, or potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Frozen lemonade concentrate, thawed
• Brown sugar
• Ketchup
• Soy sauce
• Cornstarch (optional, for thickening the glaze)
• Garlic powder
• Salt and black pepper
• Olive oil or butter
• Optional garnish: sliced lemon, fresh parsley or green onions

Directions

1. Preheat oven to 350°F (175°C), or heat a large skillet over medium heat if cooking stovetop.
2. Season the chicken with salt, pepper, and garlic powder.
3. In a bowl, whisk together lemonade concentrate, brown sugar, ketchup, and soy sauce to create the sauce.
4. In a skillet, heat olive oil and sear the chicken on both sides until golden, about 3–4 minutes per side.
5. Pour the lemonade sauce over the chicken.
6. If baking, transfer everything to a baking dish and bake uncovered for 30–35 minutes, basting occasionally.
7. If cooking on the stovetop, reduce heat to low, cover, and simmer for 20–25 minutes, flipping the chicken once.
8. For a thicker glaze, mix a small amount of cornstarch with water and stir into the sauce during the last few minutes of cooking.
9. Serve hot with your favorite sides and garnish with lemon slices or herbs if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Grilled version: Marinate the chicken in the lemonade mixture and grill it for a smoky finish.
• Spicy twist: Add crushed red pepper flakes or a dash of hot sauce to the glaze.
• Citrus blend: Mix in orange juice concentrate or pineapple juice for a tropical spin.
• Herbaceous: Add fresh rosemary or thyme to the sauce for added depth.
• Sticky wings: Use the same sauce on chicken wings for a party appetizer.
• Breaded option: Coat chicken in flour before browning for a light crust.
• Vegetarian: Use the sauce on tofu or cauliflower steaks instead of chicken.

Storage/Reheating

Store leftover Lemonade Chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat, spooning sauce over the chicken as it heats through.
Microwave individual portions for 1–2 minutes, or until hot.
You can freeze cooked chicken in the sauce for up to 2 months. Thaw overnight in the refrigerator and reheat as needed.

FAQs

Can I use fresh lemonade instead of concentrate?

Yes, but you’ll need to reduce it to intensify the flavor, or add extra sugar to balance the acidity.

Is it very sweet?

The dish has a sweet and tangy glaze. You can adjust the sweetness by reducing the brown sugar or using less concentrate.

What kind of chicken works best?

Boneless, skinless thighs are juicy and flavorful, but breasts also work well in this recipe.

Can I grill the chicken?

Yes, marinate the chicken in the sauce and grill it, brushing with extra sauce as it cooks.

How do I make the sauce thicker?

Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until it thickens.

Can I make it ahead of time?

Yes, the chicken can be cooked and stored in the sauce up to 2 days in advance.

What sides go well with Lemonade Chicken?

Rice, roasted vegetables, mashed potatoes, or a fresh salad all pair nicely.

Is this dish freezer-friendly?

Yes, freeze the cooked chicken with sauce in a sealed container. Thaw before reheating.

Can I make it in a slow cooker?

Yes, place seasoned chicken and sauce in the slow cooker and cook on low for 4–5 hours.

Can I add vegetables?

Absolutely. Add bell peppers, onions, or snap peas to the skillet during the last 10–15 minutes of cooking.

Conclusion

Lemonade Chicken is a simple yet flavorful dish that delivers a perfect balance of sweet and savory in every bite. Whether baked, simmered, or grilled, this crowd-pleasing recipe is easy to prepare and endlessly versatile. It’s a refreshing change from the usual chicken dinner and one you’ll find yourself making again and again.

Lemonade Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemonade Chicken is a sweet, tangy, and savory dish made with frozen lemonade concentrate, brown sugar, and soy sauce. It’s an easy and flavorful recipe that delivers a sticky, citrusy glaze over tender chicken—perfect for weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking or Skillet
• Cuisine: American
• Diet: Halal

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup frozen lemonade concentrate, thawed
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 tbsp olive oil or butter
• 1 tsp cornstarch (optional, for thickening)
• Optional garnish: sliced lemon, fresh parsley or green onions

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) or heat a skillet over medium heat for stovetop version.
2. Season chicken with salt, pepper, and garlic powder.
3. In a bowl, whisk together lemonade concentrate, brown sugar, ketchup, and soy sauce to form the sauce.
4. In a skillet, heat olive oil and sear chicken on both sides until golden, about 3–4 minutes per side.
5. Pour lemonade sauce over the chicken.
6. If baking, transfer everything to a baking dish and bake uncovered for 30–35 minutes, basting occasionally.
7. If cooking on stovetop, cover and simmer on low for 20–25 minutes, flipping halfway through.
8. For a thicker glaze, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) during the last few minutes of cooking.
9. Serve hot, garnished with lemon slices or fresh herbs as desired.

Notes

• Use chicken thighs for juicier results.
• Adjust sweetness by reducing brown sugar or lemonade concentrate.
• Add vegetables like bell peppers or snap peas during the last 10 minutes of cooking.
• Great for grilling—just marinate and baste with extra sauce.
• To make ahead, cook and store in sauce up to 2 days in advance.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 18g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 34g
• Cholesterol: 95mg