ZESTY RECIPES
FRESH LEMON BRINGS BOLD, SUNNY FLAVOUR to every part of this easy summer menu. Whether you’re hosting a backyard dinner, cottage gathering or relaxed evening on the patio, these citrus- forward recipes are light, refreshing and made for warm-weather entertaining.
Lemon Garlic Chicken Thighs THESE LEMON GARLIC CHICKEN THIGHS ARE A BRIGHT , flavourful barbecue favourite, combining zesty lemon, rich butter and aromatic garlic with a hint of spice. The chicken is first grilled to develop a smoky char and crisp edges, then finished in a tangy, buttery sauce that infuses every bite with bold, savoury flavor. Perfect for summer grilling, this dish balances richness with citrus freshness and a gentle kick of heat.
INGREDIENTS: 1/2 cup butter 2 1 1/2 tsp salt 1/8 tsp pepper 1/4 tsp paprika 3
4. Place the chicken on a preheated barbecue grill and cook until nicely charred and cooked through, turning as needed. 5. Transfer the grilled chicken to a foil tray. Pour the prepared sauce over the chicken. 6. Return the foil tray to the barbecue and let the chicken simmer in the sauce for 10–15 minutes, Serve hot with grilled vegetables, rice or roasted potatoes. Garnish with fresh herbs and extra lem- on wedges for a fresh finish. Swap Option: Chicken Breasts You can substitute boneless, skinless chicken breasts for thighs if you prefer a leaner option or want larger, more uniform pieces. Chicken breasts are great for slicing and meal prep, but they cook quicker and can dry out if overcooked, so reduce grill time to about 5–7 minutes per side. Pounding them to an even thickness can help ensure even cooking. allowing the flavours to meld. SERVING SUGGESTION:
cloves garlic, quartered
tbsp lemon juice
1/4 tsp ground thyme 1/4 tsp Tabasco sauce 1 tbsp all-purpose flour 1/3 cup water 8-12 chicken thighs (quantity as desired) INSTRUCTIONS:
1. In a saucepan over medium heat, melt the butter. Add the garlic, lemon juice, salt, pepper, paprika, ground thyme and Tabasco sauce. Stir to combine. 2. In a small bowl, whisk the flour and water until smooth. Slowly pour the mixture into the sauce- pan, stirring constantly to prevent lumps. Bring to a gentle boil, then remove from heat and set aside. 3. Lightly season the chicken thighs with salt, pepper and paprika.
SAVOUR MANITOBA | SUMMER 2026 | 35
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