GRILLED LEMONADE
Make and share this Grilled Lemonade recipe from Food.com.
Provided by Food.com
Categories Beverages
Time 10m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 6
Steps:
- Dip the cut sides of 16 halved lemons in sugar and grill until grill marks appear, about 5 minutes.
- Simmer 1 1/4 cups of sugar with 1 3/4 cups of water and a pinch of salt until dissolved. Let cool.
- Squeeze lemons through a strainer into a pitcher and stir in the simple syrup (plus additional water to taste if too sweet).
- Add ice, a few of the grilled lemon slices and a long sprig of rosemary.
Nutrition Facts : Calories 259.6, Fat 0.4, SaturatedFat 0.1, Sodium 29.2, Carbohydrate 69.5, Fiber 3.7, Sugar 60.3, Protein 1.5
GRILLED LEMONADE RECIPE BY TASTY
Here's what you need: medium lemons, lemon, white sugar, water, ice
Provided by Jordan Kenna
Categories Drinks
Time 30m
Yield 8 glasses
Number Of Ingredients 5
Steps:
- On a cutting board, halve the lemons and coat the cut sides with a thin layer of sugar.
- Place the lemons on an 11" (28 cm) griddle pan cut side down and cook them over medium-high heat for 6-8 minutes, until caramelized.
- Remove lemons from the griddle and rest them for 5-10 minutes.
- Juice lemons over a fine mesh strainer into a half gallon (2 liter) pitcher.
- Once all the lemons are juiced, add the white sugar, lemon rings, water, and ice (see note). Stir until the sugar is dissolved.
- NOTE: Do not add the ice if preparing ahead of time. Add the ice immediately before serving.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 26 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 20 grams
GRILLED LEMONADE CHICKEN
The secret ingredient in this sweet and tangy grilled chicken is a refreshing summer staple - lemonade! Serve it with grilled corn or a classic potato salad for a simple seasonal dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 8h55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a 9-by-13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 24 hours.
- Prepare a grill for medium heat, and lightly oil the grill grates.
- Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Sprinkle the chicken on both sides liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between each. Cook until the skin is lightly charred and releases easily from the grill, about 2 minutes. Rotate the chicken pieces about 90 degrees so the skin won't burn and cook another 2 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more. If the chicken pieces are getting too dark in spots, move them around the grill to cook evenly. Transfer to a platter and let rest for about 5 minutes before serving.
- Meanwhile, transfer the reserved marinade to a small saucepan and place on the still-hot grill. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.
- Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 tablespoon) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
- Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.
GRILLED CITRUS SPIKED LEMONADE
Provided by Valerie Bertinelli
Categories beverage
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high.
- Combine the lemons, limes and oranges in a medium bowl and toss with 1/4 cup of the sugar to coat. Sprinkle with a generous pinch of salt.
- Place the fruit, cut-side down, on the grill; cook until dark brown grill marks appear, 5 to 8 minutes. Remove to a plate and let cool. Cut 2 lemon halves into slices and set aside for garnish.
- Combine the remaining 1 1/2 cups sugar with 2 cups water in a saucepot over medium heat. Cook until the sugar is fully melted, about 5 minutes. Let cool completely.
- Pour the sugar syrup into a pitcher and add the basil leaves. Juice the grilled citrus through a strainer into the pitcher. Add vodka to taste, if using. Stir, add ice, and garnish with the reserved lemon slices. Serve cold.
GRILLED PINEAPPLE AND BANANAS WITH LEMONADE GLAZE
Provided by Ardie A. Davis
Categories Citrus Fruit Dessert Fourth of July Picnic Super Bowl Vegetarian Father's Day Backyard BBQ Lemon Tropical Fruit Banana Pineapple Summer Tailgating Family Reunion Grill Grill/Barbecue Vegan Party Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- 1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
- 2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
- 3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
- 4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.
EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
GRILLED LEMONADE CHICKEN
Delicious, lightly lemon flavored chicken grilled outside or on an indoors counter top unit. Bring a little summer back into your winter.
Provided by Karen From Colorado
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemonade concentrate, soy sauce, seasoned salt, celery salt and garlic powder.
- Stir well to blend.
- Dip chicken pieces in the lemonade mixture.
- Place chicken, bone side down over med heat.
- Grill for about 25 minutes.
- Turn and grill until done, about 15 to 20 minutes more.
- Brush chicken with lemonade mixture often during the last 10 minutes of cooking.
GRILLED LEMON & THYME LEMONADE
We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Time 30m
Yield 9 servings (1 cup each).
Number Of Ingredients 7
Steps:
- In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar., Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once., In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme., Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.
Nutrition Facts :
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