BBQ Chicken and Cayenne-Dusted Asparagus

After being on the road for a week, it’s fantastic to return to my own kitchen where I can eat real food and avoid the gluey scrambled eggs and sugary muffins of hotel breakfasts. The first meal I cooked at home was an easy-to-prepare combination of some of my favorites: seasonal vegetables and BBQ. Between the simple ingredients and the minimal prep time, this would be a great weeknight meal. While the chicken bakes and the asparagus roasts, you are free to voraciously devour The Hunger Games or whatever strikes your fancy.

My friend Dara of This Year in Jerusalem has been sending me positive and constructive feedback about The Humble Foodie all year. She suggested adding prep and cook times to each recipe. From now on, Kerry and I will list these times in each recipe–and if we forget, call us out! We love hearing from people about how to make The Humble Foodie a more useful resource, and welcome your suggestions in the comments or via email.

Anyway, you’re here for the food, right? Let’s get to it!

Baked BBQ Chicken Thighsserves 2-4 depending on portion size
Prep time: 10 minutes
Cook time: 50 minutes

1 tablespoon coconut oil, olive oil, or butter
1 bell pepper
optional: 1/2 medium onion
4 bone-in chicken thighs (remove skin if desired)
1/2 cup BBQ sauce
I used homemade BBQ sauce from The Primal Blueprint Cookbook.

Preheat the oven to 350 degrees Fahrenheit. Melt oil or butter in a skillet over medium-high heat. Place chicken in skillet and brown both sides (2-3 minutes per side). While chicken is cooking, wash pepper and slice it into strips. Lay pepper slices in a small, ungreased baking dish. Do the same with the onion if using. Place browned chicken thighs on top of the pepper.

Pour BBQ sauce over the chicken and spread to coat evenly. Tightly wrap the baking dish with foil and bake for 45 minutes. After 45 minutes, remove foil and return dish to oven for 5 more minutes. When the dish has finished cooking, there will be a lot of liquid in the pan. Drain peppers and onion before serving with chicken.

Cayenne-Dusted AsparagusServes 2
Prep time: 5 minutes
Cook time: 15 minutes

1 bunch fresh asparagus (about one pound)
1 tablespoon + 1 teaspoon extra virgin olive oil
1/2 small lemon or about 1 teaspoon lemon juice
coarse sea salt
cracked black pepper
1/4 teaspoon cayenne pepper

Preheat oven or toaster oven to 400 degrees Fahrenheit. Cover a baking sheet with foil and add washed asparagus with the woody ends removed. Drizzle with olive oil and use your hands to make sure the asparagus is evenly coated. Repeat with lemon juice, then sprinkle asparagus with salt, pepper, and cayenne pepper. Roast asparagus for 15 minutes or until it has reached your desired level of crispness/tenderness.

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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