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Tangy Orange-Glazed Grilled Chicken & Giveaway! (Giveaway Closed)

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!!!

You ready???

Drumroll please…

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!

The Giveaway!

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 Spatula
*Barbecue Fork
*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

(Serves 6)

Ingredients:

Seasoning:

  • 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

Glaze:

  • 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
 First prepare the glaze. Finely dice garlic clove, then mix 1 tsp course salt pressing carefully with the knife until the constancy of a paste. Mix all other ingredients in a sauce pan. Let simmer on a low heat stirring frequently until reduced by about 1/2 (about 20-30 min).

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.

Enjoy!

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Eat Main Courses Sponsored Post

Balsamic & Rosemary Chicken

If you’re looking for a mouthwatering recipe to serve your guests this 4th of July, look no further. I’ve got a divine balsamic & rosemary chicken that will make any cookout, picnic or party a CELEBRATION indeed!

My Yanni and I have been grilling up a storm this summer and our new all time favorite has to be this balsamic chicken. It’s just bursting with fragrance and flavor and it’s as easy as can be to make.

You’ll begin with a balsamic vinegar & rosemary reduction.

While the balsamic vinegar, rosemary, brown sugar and smashed garlic are simmering their way into a succulent thick sauce, you can get the chicken breasts washed, trimmed and dried.

When the balsamic reduction has reduced by half, pour it into and a bowl and let cool. Once cooled, whisk in some brown mustard and rice wine vinegar. Slather the eagerly waiting chicken with the heavenly concoction then sprinkle chopped rosemary and S&P to taste.

If you could smell all of the vibrant flavors in my kitchen right now!

Swoon.

Marinade the chicken in the fridge for at least and hour to let all of the gorgeous flavors marry one another. Then grill on medium heat until done.

Is your mouth watering yet? And wasn’t that easy?

To complete the perfect 4th of July celebration, pair the chicken with some delicious grillin’ beans. I mean what could be more all American than serving Bush’s Grillin’ Beans on the 4th of July?

I can’t think of a thing.

I chose to serve the Sweet Mesquite Grillin’ Beans, (my new favorite flavor) alongside the chicken. The black beans are simmered with onions and red peppers in a sweet & smoky sauce. To. Die. For. I tell you. It’s a delicious heat & serve side that packs a big punch. A most perfect compliment to the tangy balsamic & rosemary chicken

So do yourself a flavor …I mean, favor this 4th of July…make your celebrations even more delicious with this easy tasty meal! Your family & friends will thank you!

Have a scrumptious & safe holiday!

~Wenderly

Disclaimer: This post was sponsored by Bush’s Beans but as always the opinions stated, photos & recipes are my own.
Here’s the tasty recipe –

;

Balsamic & Rosemary Chicken

(serves 6)

What you’ll need:

6 chicken breasts
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 cloves garlic
1 tbsp coarse salt
1/4 cup chopped fresh rosemary
1 tbsp brown mustard
1/3 cup rice wine vinegar

What you’ll do:

Press garlic and salt together until makes a paste consistency.
Put balsamic, garlic paste, 1/2 of the rosemary and brown sugar into a pot and simmer until mixture has reduced to about half, then let cool.
Once balsamic reduction has cooled, whisk in brown mustard and rice wine vinegar and pour onto chicken. Sprinkle the rest of the rosemary and let it marinade for at least an hour.
Grill on medium heat until chicken is done.

Enjoy!

Categories
Eat Main Courses

Greek Style Chicken & Potatoes

Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.

Greek Style Chicken and Potatoes

As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?

YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.

Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!

You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).

Greek Style Chicken and Potatoes

 

My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.

Greek Style Chicken and Potatoes

 

So I did.

Next you’ll need six peeled potatoes…

Greek Style Chicken and Potatoes

 

and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.

Trim the fat and wash your chicken pieces in cold water,

Greek Style Chicken and Potatoes

 

and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.

O.k. moving right along…

Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.

Greek Style Chicken and Potatoes

 

Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.

WARNING…the aroma that will fill your house will be intoxicating.

The end result will be gorgeous golden chicken and potatoes.

Greek Style Chicken and Potatoes

 

It is a perfect meal every time.

Greek Style Chicken and Potatoes

 

One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!

Wenderly

Greek Style Chicken & Potatoes
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6
Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.
Ingredients
  • One whole chicken cut into pieces
  • 6 peeled potatoes- cut into wedges
  • 4 Tablespoons olive oil
  • 1 lemon
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried thyme
  • 2 Tablespoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
Instructions
  1. Trim fat from chicken, wash in cold water and pat dry.
  2. Peel and cut potatoes into wedges.
  3. Place chicken and potatoes into a roasting pan.
  4. Cut lemon in half, squeeze juice all over chicken and potatoes, then rub cut side all over chicken as well.
  5. Pour and rub olive oil over both sides of chicken and potatoes.
  6. Mix all herbs, salt & pepper together in a bowl then rub into palm of hand as you sprinkle the mixture all over (both sides of chicken) and tops of potatoes.
  7. Place into a pre-heated 375° oven and bake uncovered, for 1 1/2- 2 hours, flipping the chicken every 30 minutes.
  8. Enjoy!

Categories
Appetizers Eat

Happy Chicken Souvlaki

Chicken souvlaki makes me happy.

You wanna know why?

It reminds me of sitting atop a cliff overlooking the swirling sea as the brilliant sun slipped out of sight and I dined on the most succulent chicken souvlaki I had ever tasted. It was actually the first chicken souvlaki I had ever tasted. The chicken melted off the stick and into my mouth drenched in the flavors of zesty lemon and earthy oregano. It was an experience that tantalized all of my senses. It was bliss. On a stick. In Greece. On my honeymoon. And I shall never forget it.

Makes me happy.

Just like I’ll never forget this moment in time…

a moment when nothing else mattered in the world. I was a newlywed happily exploring the wonders of Greece one delicious moment at a time.

Last week I shared my story of falling head-over-heels in love with tzatziki. This week I’d like to share a favorite Greek treat that deliciously accompanies the dreamy creamy tzatziki…chicken souvlaki. It makes me happy. It takes me right back to that seaside cliff gazing into my tall-dark-and-handsome-Greek-god-of-a-husband’s eyes every time.

Isn’t it amazing how food can instantly transport you to another time and place?

Another thing that makes me happy about chicken souvlaki is how easy it is to make!

This is what you do…

Grab a pound of chicken tenderloins.

Place them in a bowl.

Pour in some extra virgin olive oil.

Squeeze in the juice of one lemon.

Add some Worcestershire sauce.

Some dried oregano. LOTS of dried oregano.

Make sure to crush the oregano between your finger tips (or in the palms of your hands) to release the lovely earthy flavor.

Sprinkle a few pinches of salt & pepper and give the chicken a good toss making sure to coat every piece. The nice thing about using chicken tenders as opposed to chicken breasts is that they marinate quickly, within a half an hour to an hour. That makes me happy.

When you are ready to put them on the grill just thread them onto pre-soaked wooden skewers, again the tenderloins make for easy prep… no cutting involved!

Again I’ve got a smile on my face.

Happy.

Then throw them onto a screaming hot grill.

I decided to use my stove top cast iron grill for further simplicity.

I’m happy. Are you happy?

Grill the souvlaki 4-5 minutes on each side until cooked all the way through,

and you’ve got gorgeous golden grill marks on the chicken.

Grab some tzatiki for dipping and dig in.

Happy.

Happy.

Happy.

Speaking of happy…it’s My Yanni’s birthday today!

HAPPY birthday to my tall-dark-and-handsome-Greek-god-of-a-husband! Let’s go back to Greece and celebrate honey, o.k.? O.k. (that would make me over-the-moon happy)

You know what else makes me happy?

That YOU stopped by today!

Are YOU happy?

I’m happy.

O.k. I’ll stop now.

Now go enjoy the tantalizing flavors of Greece from your very own home and BE HAPPY!

Wenderly

Here’s the recipe…

Oregano & Lemon Chicken Souvlaki

(serves 4)

Ingredients:

1 pound chicken tenderloins
3 Tablespoons olive oil
Juice of 1 lemon (about 1/4 of a cup)
2 Tablespoons Worcestershire sauce
2 (heaping) Tablespoons of dried oregano
1 teaspoon salt
1 teaspoon pepper

Here’s what you’ll do:

1. Put the chicken into a bowl.
2. Add all other ingredients.
3. Mix well, coating chicken on all sides.
4. Let chicken marinate for a 1/2 hour to hour covered in fridge (or longer if you wish).
5. Thread marinated chicken tenders onto a pre-soaked wooden skewer.
6. Place souvlaki onto a screaming hot grill and cook for 4-5 minutes on each side or until the chicken is cooked through and has gorgeous golden brown grill marks.

Serve with some dreamy creamy tzatziki and BE HAPPY!