Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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
2
3 3 5 2
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
3 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
  • 1/2 cup
    (125 mL)
    water for barbecue sauce
  • 2 1/4 cups
    (560 mL)
    water for rice
  • 2
    garlic cloves
  • 6
    chicken thighs
    You might like:

    Flyer Deals  (2)
    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS OR THIGHS

    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS OR THIGHS

    $3.99 /lb

    8.80/kg


    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg


  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L


  • 3/4 cup
    (180 mL)
    wild rice mix
  • 1
    yellow onion
  • 20 g
    parmesan
  • 1/4 cup
    (60 mL)
    barbecue sauce
    You might like:

    Flyer Deals  (3)
    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    $0.99 EACH

    SELECTED SIZES SELECTED VARIETIES


    HONEY BUNNY SAUCE

    HONEY BUNNY SAUCE

    $8.49 ea.

    500 ml


    SELECTION KETCHUP

    SELECTION KETCHUP

    $2.99 ea.

    1 L OR MUSTARD 550 ml


  • 3 Tbsp.
    (45 mL)
    maple syrup
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES AMBER RICH TASTE MAPLE SYRUP

    IRRESISTIBLES AMBER RICH TASTE MAPLE SYRUP

    $8.49 ea.

    375 ml


  • 4 g
    thyme
  • 1/4 cup
    (60 mL)
    cider vinegar
    You might like:

    Flyer Deal  (1)
    SELECTION WHITE VINEGAR

    SELECTION WHITE VINEGAR

    $1.99 ea.

    2.5 L SELECTED VARIETIES


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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.