Lemonade Chicken

Lemonade Chicken

0 reviews
READY IN 60 minutes
PREP TIME 10 minutes
COOK TIME 60 minutes
SERVINGS 3 servings

What do you do when summer gives you so many lemons? You add it to your recipes, of course!

Lemonade Chicken

Try this oven-baked, juicy chicken. 

Overnight marinating is strongly recommended, it's sure worth the wait.

In the photo: Chicken thigh, Brown Rice garnished with Celery Leaf and Grated Carrot

Lemonade Chicken


  • Pieces of chicken (thawed) Thighs, Drumsticks, or Wings
  • Juice of 1-2 Lemons and once squeezed, cut up in rinds
  • Adobo Goya, with or wihthout pepper (Caribbean seasoning)
  • Sea Salt
  • Soy Sauce (1 tbs)
  • Deep bowl or Gallon-size Zipplock Bags for the marinating
  • Paprika
  • Minced Garlic (1 tbsp per 2 pieces of chicken)


  • 1In the deep bowl or bag, place the chicken, adobe, salt, garlic, soy sauce, and lemon juice. Marinade overnight or at least 1 hour.
  • 2Preheat oven at 450 degrees.
  • 3Take the chicken pieces out of the marinade and place in an oven-safe glass mold. Top each piece with the lemon zest rinds. Sprinkle with Paprika.
  • 4Bake for one hour. Take out of the oven and enjoy with your favorite side or greens.