Here's my confession- up until a few years ago, I hated asparagus. My exposure to it was limited to canned, overcooked, horrid colored stalks. I was participating in a community that issued weekly challenges, and I thought, why not? I bought a fresh bunch and grilled it and fell in love. What a difference! I've been a fan ever since.
We've had some great weather lately, perfect for grilling. Asparagus is amazing right now, and I decided to match it with a few more of our favorite things- chicken & orange. Since I have tons to do in the yard of our new home, I thought a foil packet meal would be just the thing.
I thinly sliced an orange and layered it with some boneless skinless chicken breast and asparagus. I combined the juice of one orange, dijon, butter and tarragon and brushed it over everything. I cooked it over a medium hot grill for about 35 minutes- chicken breasts vary so much in size now, I'd recommend using a probe thermometer if you have one. You can make one large packet, or individual ones if you want to customize. I'm marking it down as a great camping recipe too!
Eat it straight out of the foil packet, or you can plate it if you like!
* Exported from MasterCook *
Grilled Citrus Chicken & Asparagus Packets
4 boneless skinless chicken breasts -- about 6oz each
1 lb aspargus
2 sm oranges
2 tbsps butter -- melted
1 tbsp dijon mustard
1 1/2 tsps tarragon -- dried
1/2 tsp salt & pepper -- each, or to taste
Heat grill to medium high. Lay out chicken on 12 x 20 piece of aluminum foil. Combine the juice of one orange, butter, dijon mustard and tarragon. Brush over chicken. Sprinkle with salt & pepper. Thinly slice second orange, layer on top of chicken. Find the natural breaking point of the asparagus by bending it, then place on top of oranges. Brush with remaining juice mixture. Sprinkle with salt & pepper. Fold up ends of foil to make a sealed packet. Grill with lid down for 30 to 40 minutes or until chicken reads 160º on a meat thermometer.
Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering the amazing prize package. Michigan Asparagus is giving one winner two grilling baskets and a $50 gift card. Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste. Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.
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Welcome to #BBQWeek Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers.
- Best Grilled Vegetables (with Asparagus) from Feeding Big
- Bulgogi (Korean BBQ Beef) + Asparagus with Gochujang Sauce from Culinary Adventures with Camilla
- Grilled Asparagus and Parmesan Pasta with Toasted Pecansfrom Tip Garden
- Grilled Asparagus Nachos from Red Cottage Chronicles
- Grilled Asparagus Pasta Salad from Dad What’s 4 Dinner
- Grilled Asparagus Haloumi Salad from Grumpy’s Honeybunch
- Grilled Asparagus Tart from A Day In The Life On The Farm
- Grilled Asparagus with Balsamic Glaze and Toasted Pecans from Family Around The Table
- Grilled Breakfast Flatbreas with Asparagus and Bacon from Caroline's Cooking
- Grilled Citrus Chicken and Asparagus Packets from Jolene’s Recipe Journal
- Grilled Hoisin Chicken and Asparagus Summer Rolls from Palatable Pastime