French cut grilled lemon pepper drums with wild rice and asparagus
French cut grilled lemon pepper drums with wild rice and asparagus

Hello everybody, welcome to our recipe page.it is Hunter Cross. Today, I will show you a way to make a distinctive dish, french cut grilled lemon pepper drums with wild rice and asparagus. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

French cut grilled lemon pepper drums with wild rice and asparagus is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. French cut grilled lemon pepper drums with wild rice and asparagus is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have french cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make French cut grilled lemon pepper drums with wild rice and asparagus:
  1. Get 7-8 drums
  2. Take 3 lemons
  3. Get Asparagus
  4. Make ready Lemon pepper seasoning
  5. Get Box wild rice(your choice) I use chicken broth instead of water
  6. Prepare 1 can chicken broth
  7. Get Lemon thyme butter basting sauce:
  8. Take 1 stick butter softened
  9. Prepare 2 tsp dried thyme
  10. Take 2 large pressed garlic cloves
  11. Get 1 tsp ground kosher salt
  12. Prepare Juice of 1 lemon
Steps 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.

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