Skip to main content

Grilled Citrus Chicken & Asparagus Packets

This post is sponsored by Michigan Asparagus. All opinions are my own. I was compensated for writing this post. #BBQWeek

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 160ยบ 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.

a Rafflecopter giveaway  

Giveaway is open to residents of the United States who are 18 years of age or older.   Prize will be sent after the close of the giveaway.  Bloggers are not responsible for prize fulfillment.

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.


Foil packets in the summer and sheet pan dinners in the winter.....This is my kind of recipe!!! Thanks for sharing Jolene.
Foil packets are a great way to get everything done together! Now I have a new one to try!
Jan said…
I love cooking foil packet dinners! Easy peasy and the clean up is easy too! This looks so good and tasty!
Caroline said…
Love the idea of orange in there too - a tasty easy dinner!
Sue Lau said…
Wow! The orange with Dijon and tarragon is a marvelous combo for the asparagus and chicken.
Anonymous said…
Looks delicious! Cannot wait to try it.
Jolene said…
This would be great done sheet pan style!
Jolene said…
We've mostly used them with camping, but the easy clean up is such a plus, I'll have to do it at home more often!
Jolene said…
I definitely need to add more of them to the menu rotation. I loved the lack of dishes to do.
Jolene said…
Hope you enjoy it as much as we did!
Jolene said…
I accidentally ordered 2 containers of tarragon last time, so I've been trying to use it in more recipes :)
Jolene said…
Was great to be able to sit on the patio and let dinner do it's own thing while I enjoyed looking at my flowers!
Love asparagus anyway you make it!
Chris said…
The hubs would DEVOUR this!! Looks delicious.
Jan said…
We loving grilling with asparagus, I can't wait to try this! Perfect Healthy Eats Recipe!
Jolene said…
Going to try it on a sheet pan soon, since our grill is under snow and ice right now :) Thank you for hosting!
John said…
Not a fan of orange but I bet this would be great with lemon.
Jolene said…
Absolutely! I've done it with lemon, lime, or a combination of all of them, depending what I have on hand.

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f