French cut grilled lemon pepper drums with wild rice and asparagus

  • Now take your pliers and pull the end piece off the base and then push the meat down

  • 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.

  • 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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