Scholars say that lemons originated somewhere in India, however I grew up in Florida and always thought we had a monopoly on all things citrus. People had lime, orange and lemon trees in every yard. They grew with such ease I never imagined anything different.
The recipe below is super-easy and flavorful. You can balance the sweetness of the lemonade with some heat like chili flakes or hot sauce on the chicken, but I try and keep it mild for my little munchkin. I like the char of the sugar from the lemonade on the grill but you can turn the heat down if you want less.
If you are looking for something special to cap off the meal, you can always make your own lemonade from scratch. There are some delicious recipes online. If you do, consider this tip, use powdered sugar in the making of the lemonade for a better melt without heating it up.
For something different to add to your lemonade, help your grandkids pour pomegranate juice in ice trays, you remember ice trays, place in the freezer. Plop the frozen cubes in a glass of lemonade with a fresh sprig of mint. The lemonade will be colorful and a tasty treat for your feast. Your grandkids can proudly say,
- 6 Chicken thighs
- 2 cups lemonade
- ½ white onion, diced
- 1 head of garlic
- 6 mint sprigs, crushed, more for garnish
- 1 tblsp salt
- 1 tbsp dried basil leaves
- 2 tsp black pepper
- 1 tsp cardamom
- 1 tbsp champagne vinegar
1) Set aside a one-gallon plastic bag to marinate the chicken.
2)) Chop onion, set aside a small amount for garnish, and place in plastic bag.
3) Remove skins from garlic, lightly crush the clove with the back of your knife and place garlic in plastic bag
4) Mash together by hand a handful of mint sprigs to release the oils, add to the marinade bag
5) Chop additional mint, set aside for garnish
6) Add spices; salt, dried basil leaves, black pepper and cardamom as well as the vinegar and lemonade to the bag.
7) Seal plastic bag and shake vigorously until well mixed.
8) Cut the chicken into cubes and place in the marinade in bag.
9) Marinate chicken for only four hours in the refrigerator.
10) Remove chicken from marinade and let excess liquid drain
11) Allow the marinated chicken to “rest” for twenty minutes
12) Get your grill nice and hot as you skewer the chicken cubes.
13) Once the chicken has rested, grill to your liking and garnish with the set aside mixture of chopped mint leaves and onions.
14) Pair with wild rice pilaf, buttered peas and yummy pomegranate lemonade