Rhode Island Grilled Del’s Lemonade Chicken

Introduction

This Grilled Del’s Lemonade Chicken recipe infused with iconic Rhode Island flavor is the perfect balance of sweet, tangy, and smoky. Using Del’s frozen lemonade, we create a uniquely delicious marinade that penetrates the chicken with citrusy goodness while the Arteflame grill locks in juices with a steakhouse-quality sear. Perfect for summertime cookouts or bringing that coastal twist to your backyard BBQ.

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 1 cup Del’s frozen lemonade (thawed)
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)
• Lemon slices (for garnish)
• Chopped parsley (optional garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame grill.
2. Pour a little vegetable oil over each napkin.
3. Stack dry firewood over the oiled napkins.
4. Light the napkins and let the grill heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Marinate the Chicken

1. In a bowl, mix Del’s frozen lemonade, Dijon mustard, Worcestershire sauce, garlic, brown sugar, paprika, salt, and pepper.
2. Place the chicken in a resealable plastic bag or a dish and pour the marinade over it.
3. Seal and marinate in the fridge for at least 1 hour (up to 4 hours for deeper flavor).

Step 3: Sear the Chicken

1. When ready to cook, remove chicken from marinade and pat dry.
2. Place a dollop of butter on the center grill grate.
3. Sear each piece of chicken on the center grill grate for 1-2 minutes per side to lock in the juices.

Step 4: Cook to Temperature on the Flat Cooktop

1. Move the seared chicken to the flat top cooktop, closer to the outer edge for medium heat cooking.
2. Cook until internal temperature reaches 150°F (for a final target of 165°F as it continues to cook after removing from heat).

Step 5: Serve

1. Remove from the grill and let rest 5-10 minutes under foil.
2. Garnish with fresh lemon slices and chopped parsley if using.

Tips

• Always remove your chicken 15°F below the target doneness to prevent overcooking as it continues to cook after resting.
• Use butter for grilling — it adds richness and enhances flavor better than olive oil.
• The Arteflame grill's flat top is perfect for grilling all sides evenly — no burning, just sizzle.
• Use the outer area of the cooktop if you need a cooler zone to slow-cook thicker pieces.
• Double the marinade to use as a basting glaze during grilling*

Variations

1. Spicy Rhode Island Chicken: Add 1 tsp sriracha and 1/2 tsp chili flakes to the marinade for a fiery kick.
2. Herb Infused Lemonade Chicken: Blend fresh rosemary and thyme into the marinade for a herby twist.
3. Honey-Lemon Glazed Chicken: Substitute brown sugar with 2 tbsp honey for a natural sweet glaze.
4. Lemon-Garlic Rotisserie Chicken: Use the Arteflame rotisserie and brush the marinade on every 10 minutes as it turns for ultra-juicy results.
5. Pineapple Lemonade Chicken: Add 1/4 cup pineapple juice and chunks to the marinade for tropical sweetness.

Conclusion

This Grilled Del’s Lemonade Chicken recipe is Rhode Island summer in every bite. The Arteflame grill showcases the best in sear and flavor retention, giving you a juicy, golden, tangy chicken dish that’s quick to prepare, full of zest and sure to impress guests.

Best pairings

• Grilled corn with lime butter on the Arteflame flat top
• Chilled pasta salad with basil and heirloom tomatoes
• Iced Del's Lemonade or a crisp Sauvignon Blanc
• Griddled sourdough bread slices with herb butter
• Charred summer zucchini and squash ribbons