Print Recipe

Dancing Lemonade Chicken




Lemonade-Mustard Sauce


  1. Chicken: Mix together lemonade powder, brown sugar, paprika, hickory salt, lemon pepper, garlic and onion powders and celery seed in a small bowl.
  2. Open the lemonade can, pour out half and reserve for the Lemonade-Mustard Sauce. Make two additional holes in the top of the can.
  3. Remove the giblets; remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity. Drizzle the oil over the outside of the chicken and rub it all over the skin. Sprinkle the outside of the chicken with 1 tablespoon rub mix. Set aside 2 teaspoons of rub for the sauce. Spoon the remaining rub into the lemonade can.
  4. Put the can in a shallow roasting pan. Lower the bird over the can so the can fits into the body cavity. Tuck the tips of the wings behind the chicken's back.
  5. Roast at 350 degrees F for 1 1/4 to 1 1/2 hours.
  6. Allow chicken to rest five minutes before lifting the chicken off the can.
  7. Serve with Lemonade-Mustard Sauce.
  8. Lemonade-Mustard Sauce: Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes.
  9. Add the lemonade, raise the heat to high, and boil until reduced to 2 tablespoons (about 5 minutes).
  10. Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick, about 5 minutes, whisking occasionally.
  11. Taste for seasoning, adding salt, pepper and more lemon juice to taste.
  12. Serve with Dancing Lemonade Chicken.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.