Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Sweet and Tangy Lemon BBQ Chicken with grilled Asparagus and Wild Rice
2018-06-18
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
2
servings
0:35
Preparation
0:40
COOKING
1:15
TOTAL TIME
Ingredients
-
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
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.
