There is some serious fun going on around our household right now. The whole crew has caught spring fever and we are using the newly minted great weather to blow out of our cocoons with style. We're playing baseball. We're taking hikes, riding bikes, picnicking and gardening. We're winning contests.
That's right. We're winning contests.
There was a contest hosted by best-selling cookbook author, blogger and new Food Network family member Ree Drummond (aka The Pioneer Woman) that was sponsored by Bush's Grillin' Beans. The prize winners and one guest each received a trip to Ree's ranch in Oklahoma to prepare the recipe on camera, enjoy a country cook-out and spend the weekend at the ranch. Yours truly was one of four winners!
In the next couple of weeks, I'll be scooting on out to Oklahoma to enjoy some serious grub, sling some hash of my own, and meet one of the best-known bloggers on the Internet. I'm more than just all right with that.
The recipe that won this fun trip for me, Tandoori-Style Grilled Chicken, is perfect for our on-the-go, run-run-run approach right now. Tangy, just-spicy-enough and flavorful, it is a simple recipe that grills up faster than you can say "Winner Winner Chicken Dinner!" While it's great served alongside rice, steamed vegetables and beans, it's also wonderful served on naan with cucumber yogurt salsa, pickled onions and candied jalapenos. (See www.foodiewithfamily.com for those recipes.) Try the recipe yourself to see just why it won the prize!
Prize-Winning Tandoori-Style Grilled Chicken
3 large boneless, skinless chicken breast halves
1 c. plain yogurt
1/3 c. white wine or cider vinegar
¼ c. canola or vegetable oil