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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

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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

Rate this recipe

3 Votes

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

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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

$10.99 /lb

BONELESS SKINLESS 24.23/kg

2 Tbsp.
(30 mL)
olive oil

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Flyer Deal (1)

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

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Flyer Deals (3)

DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

$0.99 EACH

SELECTED SIZES SELECTED VARIETIES

HONEY BUNNY SAUCE

$8.49 ea.

500 ml

SELECTION KETCHUP

$2.99 ea.

1 L OR MUSTARD 550 ml

3 Tbsp.
(45 mL)
maple syrup

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Flyer Deal (1)

IRRESISTIBLES AMBER RICH TASTE MAPLE SYRUP

$8.49 ea.

375 ml

4 g

thyme

1/4 cup
(60 mL)
cider vinegar

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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

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