I think there might be something seriously wrong with me. You see, I have a thing for propane. Not just any old propane, mind you. It’s the smell when I first crank open the tank on my barbecue (see How to: Turn on a Gas Grill) at the kick-off to the grilling season. Actually, I really prefer the scent of smoldering charcoals, but seeing as I am a charcoal virgin, I’ll be sticking close to my gas grill. Now, ‘fess up – I know that some of you feel the same way and are itching to throw open the lid of your grill and toss on a well-marinated piece of chicken or a spice-rubbed steak.
It’s time for a grilling party and this is where all of you. Come on, I know you’re grilling enthusiasts at heart. Read on.
To kick off the grilling season, I am hosting a grilling link-up party, along with Liz of Hoosier Homemade and Bush’s Grillin’ Beans. With Memorial Day and the unofficial start of summer just around the corner, this is a great opportunity to share your favorite grilling recipes and to gather together a list of new recipes to try over the summer. Scroll down to read the details.
In this recipe, chicken breasts are marinated in a mixture of fresh orange and lime juice, and smoked paprika. The earthiness of the marinated and grilled chicken is lightened up by the bright and crunchy jicama and orange salsa.
I chose to pair the chicken with Bush’s Grillin’ Beans Black Bean Fiesta. The black beans are simmered in a sauce of chipotle peppers, which echoes the smokiness of the smoked paprika, and are studded with the summertime flavors of corn and red peppers.
Now it’s time to fire up that barbecue and set your imagination to work.
In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
Preheat a grill to medium-high heat and brush the grill with canola oil. Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade.
Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.
In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
Serve the chicken topped with the salsa.
The link-up and giveaway:
Create a new recipe or share an old post – an original steak, chicken or chops recipe.
Whether you link-up a new or old post, your post must include:
1) a mention of the Bush’s Grillin’ Beans that you think would best complement your dish. See the options here.
2) this phrase somewhere in your post, ““Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans”, with the proper links.
Last, but not least, link up your post anytime between now and Monday, May 21st at 11:59pm EST and leave me a comment to let me know you did so. You can either do that here on Cookin’ Canuck or on Hoosier Homemade. Your link will show up on both sites.
Scroll to the bottom of this post to link up your post.
Additional entry (not required):
You can earn an additional entry by tweeting about the link-up and tagging Bush’s (@BushsBeans) and the hostesses (@cookincanuck and @HoosierHomemade). Here’s an example:
Link up your grilling recipe & join in the party w/ @BushsBeans, @HoosierHomemade & @cookincanuck. Great prizes! http://bit.ly/JAUzyy
Two participants will be picked at random to receive a Grillin’ Beans prize pack (approximate value $200 USD per prize pack) including an Emile Henry Dutch Oven, Sur La Table Cast Iron Skillet, Sur La Table Grill Wok and coupons for free cans of Bush’s Grillin’ Beans. You must link up a grilling recipe and include the information listed above in your post to be eligible.
This giveaway is open to residents of the United States 18 years of age or older and will be open until Monday, May 21st, 2012 at 11:59pm EST.
The winner will be chosen using a random number generator and will be notified via email, so please make sure your email address is correct. You will have 48 hours to respond to me, or a new winner will be chosen.
I can’t wait to see what you come up with!
Grilled Chicken Recipe with Jicama & Orange Salsa
|Amount Per Serving||As Served|
|Calories 567kcal Calories from fat 311|
|% Daily Value|
|Total Fat 35g||54%|
|Saturated Fat 7g||35%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 2/3 cup fresh orange juice (about 2 navel oranges)
- 3 tbsp fresh lime juice
- 1 1/4 tsp smoked paprika
- 3 cloves garlic, smashed
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup olive oil
- 4 skinless, boneless chicken breasts
- 1/2 medium jicama, cut into 1/2-inch pieces (about 2 cups)
- 2 large navel oranges, segmented & segments cut in half
- 3 tbsp fresh orange juice (about 1/2 orange)
- 1 red jalapeno pepper, seeded & membranes removed, diced
- 2 tbsp minced fresh cilantro
- In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
- Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to medium-high heat and brush the grill with canola oil.
- Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade.
- Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.
- In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
- Serve the chicken topped with the salsa.
Disclaimer: This post was sponsored by Bush's Beans. Additionally, they provided me with product and supplied the items for the giveaway.