This time of year is bittersweet for me. Summer is winding down, the kids are back to school (my house is painfully quiet) and the days are slowly getting shorter. But you know what? That isn’t going to stop me from savoring summer for one last long weekend! Labor day is coming up and I plan to savor every last glorious drop of summertime by firing up the grill and enjoying some scrumptious food with friends and family! AND I’ve got a fun giveaway to make your Labor Day even more wonderful thanks to the kind folks at Bush’s Beans!
But first I’ve got a mouthwatering recipe that you can put together in minutes! Tangy Orange-Glazed Chicken breasts that will tickle your tastebuds!
It begins with a glaze that is full of fresh flavor. Here are a few of the star ingredients…
Orange juice, garlic, fresh cilantro and a mix of cumin, coriander and paprika. The glaze also includes ketchup, brown sugar and hot sauce (not pictured) for an added sweet & spicy kick.
This glaze smells as glorious as it tastes.
It’s like no other glaze I’ve ever tasted. The hot sauce, brown sugar & ketchup give a deep rich & spicy flavor, while the orange juice & cilantro add a tangy fresh punch and the spices give it a warm finish that just lingers on your palate. My Yanni developed this recipe and I would like to state for the record it’s #3,256 why I love him so.
We paired the Tangy Orange-Glazed chicken with Bush’s® Sweet Mesquite Grillin’ Beans.
I recommend that you do the same. The black beans simmered with pieces of red peppers & onions in a sweet & smoky sauce complimented the chicken in the most beautiful way.
It was a match made in culinary heaven. *insert angels singing*
Here’s wishing you and yours a most wonderful Labor Day weekend filled with fun and glorious food!
And now it’s time for…
WE HAVE A WINNER!!!
The lucky winner is Cellabella who said…
“I’d make a my signature Rosemary Garlic Flank Steak recipe served with Bush’s Bourbon and Brown Sugar Baked Beans. My flank steak has been my go-to party dish because I marinate it a day before with olive oil, soy sauce, sugar, garlic, rosemary and onion. After a quick grill or broil, the steak is done with the cooked marinade as a sauce. The sweet baked beans complement the saltiness of the steak perfectly!”
Congratulations Cellabella! I’ll be contacting you about your prize details!
Now it’s time for the fun giveaway from Bush’s Beans! Wait till you see the great grilling package these wonderful folks put togther for you!
Next time I make Sweet & Spicy Steak Kabobs I need to have some of these gorgeous cast iron skewers from Sur la Table on hand!
The Prize includes:
*Cast Iron Skewers, set of 6
*LED Triple Grill Light
*Barbecue Basting Brush
*Bush’s Grillin’ Beans
How To enter…
Please submit the name of a grilled chicken, steak or chops recipe and favorite flavor of BUSH’S Grillin’ Beans you’d serve with recipe along with a one sentence description of recipe or one sentence why you chose it (e.g., it is a recipe I’ve served at family cookouts for 10 years) The giveaway begins today Monday, August 27, 2012 and will end on Friday, August 31, 2012 at 6:00 p.m. EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime Friday after 6:00 p.m. EST. Please make sure to leave a valid email address so that we can notify you about prize details!
Disclaimer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.
Here’s the recipe!
Tangy Orange-Glazed Chicken
- 1 Tbsp Cumin
- 1 Tsp Coriandor
- 1 Tsp Paprika
- 1/4 Cup chopped Cilantro
- 1/2 Lime’s juice
- 1/2 Tsp S+P
- 1/2 Tbsp Olive Oil
- 1 Cup Orange Juice
- 1 Garlic Clove
- 2 Tbsp Ketchup
- 1/4 Cup Brown Sugar
- 1 Tbsp Mexican Hot Sauce
- 2 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tbsp Paprika
- 1/4 Cup chopped Cilantro
- 1/2 Tsp S+P
As the glaze is reducing, season chicken with Cumin, Coriander ,Paprika, chopped Cilantro, Lime juice, hot sauce, and S+P to taste. Place on grill on high heat to quickly sear both sides, then turn again, this time glaze chicken at each flip. Cook until internal 165° F (about 20 min depending on heat settings).
When done, baste chicken with glaze one last time then let it rest for 5 min. Serve with additional side of glaze and Bush’s Sweet Mesquite Gillin’ Beans.