Grilled Lemonade Chicken

INGREDIENTS     

• 8 chicken breasts
• 4 cups store-bought lemonade, such as Minute Maid
• 2 cloves garlic, finely grated 
• ¼ cup Dijon mustard 
• 1 T. dried oregano 
• 1 T. dried minced onion 
• 2 t. cumin seed 
• kosher salt and freshly ground black pepper 
• canola or vegetable oil, for the grill 
• 3 large lemons   

DIRECTIONS   

1. Place the chicken in a 9x13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 T. 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.
2. Prepare a grill for medium heat, and lightly oil the grill grates. 
3. Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. 
4. Grill the chicken.
5. Meanwhile, transfer the reserved marinade to a small saucepan and bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.  
6. 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 T.) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
7. 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.

Recipe Author: Food Network