Homemade lemonade and spicy chicken chunks yields

Unlike some recipes lemonade chicken with concentrated frozen lemonade, this recipe starts with a house with fresh dressing of lemon juice, honey and ginger. Is not too sweet, as some versions, but packs a lot of flavor with the perfect balance of sweetness, flavor and seasoning. As an added benefit, because the marinade the chicken delicacy. It is easier and cheaper to use a whole chicken is cut, but I feel free to use chicken pieces to your purposes.

Preparation time: 15 minutes

Cooking time: 1 hour

Marinate: 8:00

Total Time: 9 hours 15 minutes

Yield: 4 servings

Ingredients:

• Every 4-5 pound chicken
• Lemon juice 1 cup
• 1/4 cup honey
• 1 tablespoon grated fresh ginger
• 1 teaspoon lemon zest
• Soy sauce 1 tablespoon
• 1/2 tsp garlic powder
• 1 teaspoon kosher salt
• Hungarian paprika, kosher salt and freshly ground black pepper

Preparation:

Cut the chicken on the breastbone. Open flat and separation column (discard or freeze for chicken). Wash chicken and cut each half excess fat. Dry. Turn chicken halves back together, bone to bone, and in a large freezer bag zipper hard top.

Mix lemon juice, honey, ginger, lemon zest, soy sauce, garlic powder and 1 teaspoon of kosher salt. Reserve and refrigerate 1/3 cup marinade in a separate container with a lid. Pour the remaining marinade over the chicken in the bag, press the air and seal. Refrigerate at least 8 hours or overnight, turning occasionally to distribute the marinade.

Remove the chicken from the refrigerator 1/2 hour before cooking and let yourself be on the counter. Preheat oven to 350 F. Line a shallow baking pan with foil. Place a grill flat in the pan.

Let chicken from marinade, discard marinade and place cars fill halves of the bone down on a rack in the prepared pan. Bake for 30 minutes. Remove from the oven and brush with reserved marinade and sprinkle with paprika, salt and pepper. Return to oven and bake another 30 minutes until golden brown and the thickest part of the leg reaches 170 F.

Let the chicken lemonade stand 15 minutes before cutting and serving.

Yield: 4 servings

_{Lemonade Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.}