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Sweet and Tangy Lemon BBQ Chicken with grilled Asparagus and Wild Rice https://www.metro.ca/userfiles/image/recipes/poulet-bbq-aigre-douce-asperges-grillees-riz-sauvage-10845.jpg PT35M PT40M PT1H15M
Preheat oven to 375°F and prepare the ingrédients.Finely slice onion.Juice lemon then thinly slice into rounds.Roughly chop thyme.Trim the ends of the asparagus.Mince the garlic.Place BBQ sauce, apple cider vinegar, maple syrup, lemon juice, 1/2 the garlic, water, some salt and pepper in a pot and bring to a boil.Reduce the heat to low and simmer for 5 minutes.Season chicken thighs with salt and pepper and place in a baking dish.Pour the marinade over the chicken.Scatter the onion, and lemon slices on top of the chicken.Cook in the oven for about 25 minutes.Meanwhile, rinse rice in cold water, drain.Bring salted water for rice and rice to a boil in a pot over high heat.Cover, reduce to medium and cook for 10 minutes or until all water has been absorbed.Remove from heat and let it rest.Add the olive oil and the rest of the garlic and the asparagus to a pan over medium-high heat and cook for about 5 minutes.Add the parmesan to the asparagus and serve with wild rice, chicken and onions, and garnish with thyme, salt and pepper.Source: Missfresh.com
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150 g asparagus 1 lemon 1/2 cup (125 mL) water for barbecue sauce 2 1/4 cups (560 mL) water for rice 2 garlic cloves 6 chicken thighs 2 Tbsp. (30 mL) olive oil 3/4 cup (180 mL) wild rice mix 1 yellow onion 20 g parmesan 1/4 cup (60 mL) barbecue sauce 3 Tbsp. (45 mL) maple syrup 4 g thyme 1/4 cup (60 mL) cider vinegar
Sweet and Tangy Lemon BBQ Chicken with grilled Asparagus and Wild Rice

Sweet and Tangy Lemon BBQ Chicken with grilled Asparagus and Wild Rice

Rate this recipe
2 Votes
2
servings
0:35
Preparation
0:40
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 150 g
    asparagus
  • 1
    lemon
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  • 1/2 cup
    (125 mL)
    water for barbecue sauce
  • 2 1/4 cups
    (560 mL)
    water for rice
  • 2
    garlic cloves
  • 6
    chicken thighs
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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 3/4 cup
    (180 mL)
    wild rice mix
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  • 1
    yellow onion
  • 20 g
    parmesan
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  • 1/4 cup
    (60 mL)
    barbecue sauce
  • 3 Tbsp.
    (45 mL)
    maple syrup
  • 4 g
    thyme
  • 1/4 cup
    (60 mL)
    cider vinegar
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Imprimer ma sélection

Preparation

Preheat oven to 375°F and prepare the ingrédients.

Finely slice onion.

Juice lemon then thinly slice into rounds.

Roughly chop thyme.

Trim the ends of the asparagus.

Mince the garlic.

Place BBQ sauce, apple cider vinegar, maple syrup, lemon juice, 1/2 the garlic, water, some salt and pepper in a pot and bring to a boil.

Reduce the heat to low and simmer for 5 minutes.

Season chicken thighs with salt and pepper and place in a baking dish.

Pour the marinade over the chicken.

Scatter the onion, and lemon slices on top of the chicken.

Cook in the oven for about 25 minutes.

Meanwhile, rinse rice in cold water, drain.

Bring salted water for rice and rice to a boil in a pot over high heat.

Cover, reduce to medium and cook for 10 minutes or until all water has been absorbed.

Remove from heat and let it rest.

Add the olive oil and the rest of the garlic and the asparagus to a pan over medium-high heat and cook for about 5 minutes.

Add the parmesan to the asparagus and serve with wild rice, chicken and onions, and garnish with thyme, salt and pepper.

Source: Missfresh.com

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