How to Make Quick French cut grilled lemon pepper drums with wild rice and asparagus

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Before you jump to French cut grilled lemon pepper drums with wild rice and asparagus recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

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We hope you got insight from reading it, now let's go back to french cut grilled lemon pepper drums with wild rice and asparagus recipe. To make french cut grilled lemon pepper drums with wild rice and asparagus you need 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook French cut grilled lemon pepper drums with wild rice and asparagus:

1. Use 7-8 of drums.
2. You need 3 of lemons.
3. Prepare of Asparagus.
4. Provide of Lemon pepper seasoning.
5. Take Box of wild rice(your choice) I use chicken broth instead of water.
6. Take 1 can of chicken broth.
7. Use of Lemon thyme butter basting sauce:.
8. Provide 1 stick of butter softened.
9. Get 2 tsp of dried thyme.
10. Prepare 2 of large pressed garlic cloves.
11. Prepare 1 tsp of ground kosher salt.
12. Get of Juice of 1 lemon.

Instructions to make French cut grilled lemon pepper drums with wild rice and asparagus:

1. Start by French cutting the chicken. Start by cutting around the base and start to pull all the small tendons out using pliars but leaving the largest tendon intact. Small tendons have very little meat attached but the largest one has a big chunk so you want to leave it in, it will melt as it gets cooked..
2. Now take your pliers and pull the end piece off the base and then push the meat down.
3. Pull the skin back and season with lemon pepper seasoning then pull the skin back over and season the outside and place in a bag and marinate overnight..
4. Grill over medium heat turning often and basting with the butter sauce. Cut the lemons in half and grill them once the chicken is almost done. Either grill or cook the asparagus in the oven..

Remove from the oven and drizzle the lemon juice evenly over the vegetables. ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting UPDATE: Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my Season with additional salt and pepper to taste. Prepare a grill or grill pan for medium heat. Put the asparagus, squash and zucchini in a large bowl and drizzle with olive oil. Season with the oregano and some salt and pepper and toss to coat.

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