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!
Its super simple as well — combine your favorite BBQ seasoning (sold in the spice aisle at your grocery store) with a sliced lemon and voila! BBQ Lemon Chicken. The trick is to buy skin-on chicken breasts and put the lemon slices under the skin right next to the meat. This allows the lemon to really penetrate the chicken and gives it great flavor.
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!
XOs,
Danielle
Other Recipes you might like:
Red, White & Blue Rice Krispy Treats
Peanut Butter Chocolate Chunk Cookies
Lemon BBQ Chicken
Ingredients
- 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
Instructions
-
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
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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.
