Grilled Lemonade Chicken Bowls.
This grilled lemonade chicken is sponsored by Florida’s Natural! We adore these grilled lemonade chicken bowls! Chicken marinated in lemonade and grilled until smoky, juicy and tender, then served over couscous with an abundance of veggies. Perfect weeknight meal for the warm weather!
We’re grilling with our lemonade today!
This is going to be your meal of the summer. This grilled lemonade chicken has so much flavor. It’s incredibly juicy and tender, tastes like sunshine and summer, and brings so much to any meal.
I live for a good bowl meal, so we’re throwing our grilled lemonade chicken on top of a bowl of couscous with a lemonade dressing, some grilled vegetables, cheese and a few toppings. Satisfying, easy, versatile and customizable! That’s the name of the game over here and we love it.
A bowl to make everyone happy!!
I’m excited to be partnering today with Florida’s Natural® Lemonade again to bring you this delicious recipe! It’s made with all natural ingredients, no preservatives and no high fructose corn syrup. We absolutely love their lemonade and my favorite thing about this is how versatile it is!
Of course, it tastes fabulous over ice on a hot summer day, but it’s also great in dressings, marinades and obviously in cocktails. You can also use it to make a great frozen mocktail like my frozen strawberry lemonade.
I love that Florida’s Natural is a farmer-owned cooperative that has dedicated more than 85 years to the Florida citrus industry. Their lemonade tastes so high-quality that it’s always my go-to choice, and it tastes even better than I could make at home.
Using an ingredient like this in an easy weeknight meal is a hack that I swear by. It’s SO simple. Keep a container of Florida’s Natural Lemonade in your fridge and you can always have the juiciest, most flavorful grilled chicken.
To make this chicken, I like to marinate it overnight. It’s such an easy step to prep. I whisk the lemonade with some olive oil, garlic and Dijon mustard. Then, I throw the chicken in and let it sit. It doesn’t have to be a full 24 hours, but I like to give it at least 30 minutes or so before grilling.
When it comes time to grill the chicken, I reserve the extra lemonade and boil it down in a saucepan. This way it’s safe to consume and also incredibly delicious – we have a lemonade dressing of sorts to drizzle over the couscous bowls. It adds a ton of flavor.
Speaking of couscous, that’s what I love about the base of this bowl. When it comes to grilled chicken, I tend to go for pearl couscous or orzo – something satisfying and sturdy to hold up to the ingredients on top.
I also like to throw some veggies on top. In this case, I grill broccoli and peppers because I love how they complement the lemon flavor. The grilled vegetables have that charred flavor and pair nicely with the chicken.
Then, I throw on some extras! Crumbled feta cheese, pickled onions that I always have in the fridge and some fresh herbs or micro greens, too.
I love this bowl served warm or cold. The leftovers are great and it’s a good lunchtime prep meal too. You can make this recipe and break it down into a few lunches for the week. It makes mealtime so much more exciting!
Grilled Lemonade Chicken Bowls
Grilled Lemonade Chicken Bowls
- 1 pound boneless skinless chicken breasts or thighs, (or a mix)
- 1 cup Florida’s Natural® Lemonade
- ⅓ cup olive oil
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- kosher salt and pepper
- 3 cups cooked couscous
- 2 cups broccoli florets
- 2 bell peppers, sliced
- ⅓ cup crumbled feta cheese
- pickled onions
- In a large bowl, whisk together the Florida’s Natural Lemonade, olive oil, garlic, Dijon and a big pinch of salt and pepper. Place the chicken in the bowl (or pour it over it in a bag or dish) and toss it to cover in the marinade. Marinate in the fridge for at least 30 minutes or even overnight.
- While the chicken marinates, cook the couscous according to the package directions.
- Preheat your grill to the highest setting.
- Prepare the broccoli and peppers for the grill. I like to use a grill pan but you can also use a double layer of foil. Toss the broccoli and peppers with some olive oil then sprinkle generously with salt and pepper.
- Use kitchen tongs to remove the chicken from the marinade, letting the excess drip off. Place the chicken directly on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
- I also put the vegetables on the grill at this time and toss them a handful of times, checking on them every few minutes.
- Pour the remaining marinade through a strainer, into a saucepan. Heat over medium heat until boiling. Reduce the heat and simmer until the mixture is reduced by half.
- Remove the chicken from the grill and let it rest for 5 or 10 minutes. Toss the vegetables with the cooked couscous. Toss in the feta cheese, herbs or microgreens. Slice the chicken and place it on top of the couscous. Top with pickled onions.
- Drizzle on the heated dressing and toss well. Serve immediately and enjoy!
Tastes like summer!!