Hello! Happy Friday! Just popping in with a quick recipe for this BBQ lemon chicken that is perfect for your Memorial Day weekend!
I was actually inspired by one of those pre-seasoned chicken breast from Whole Foods. You can certainly buy some pre-seasoned chicken, but this recipe is super simple to put together, so you should definitely give it a shot!
I also paired this chicken with a wild rice and asparagus pilaf. Again, super simple and great served hot or at room temperature! Perfect for a picnic lunch or BBQ this weekend.
So I hope you enjoy this recipe and your weekend is off to a great start! Kory and I are in St Augustine, Florida this weekend hanging out with my parents, so stay tuned for some fun posted on social media!
Lemon BBQ Chicken
- 4 Chicken Breasts, bone-in/skin on
- 4 Tbsp BBQ Seasoning
- 2 Tbsp Canola oil
- 1 Lemon, sliced
Wild Rice and Asparagus Pilaf
- 1 Cup Wild rice
- 2 Cups Chicken Broth
- 1 Lb Asparagus, cut into 1 inch pieces
- 1/2 Bell Pepper, chopped
- 1/2 Onion, chopped
- 3 Garlic Cloves, chopped
- 2 Tsp Salt
- 2 Tsp Olive oil
- 2 Tsp Mar Dash garlic and herb
Preheat oven to 425 degrees. Rub chicken with oil and bbq seasoning, place sliced lemon under skin, on top of chicken breast. Roast in oven for 30-45 minutes or until internal temperature reached 165 degree F.
For the pilaf
Cook rice according to package instructions. Once rice is done, heat a skillet over medium heat. Add oil, onion, bell pepper and cook until soft. Add rice and spices and toss to combine. Add asparagus and cook, for 5 minutes, tossing occasionally. Serve with a sliced lemon.