Does anyone have this chicken recipe?

I remember making it and it was awesome. All I remember is that there was a dry rub for each chicken breast and a special basting sauce for when it goes on the grill (maybe barbeque sauce?). It's by Bobby Flay and I have spent countless hours searching for it on foodnetwork. I also remember one significant ingredient: cumin. so if you know it or where I can find it please help me out.Does anyone have this chicken recipe?
Grilled Taco-Barbecue Chicken





2 tablespoons Old El Paso庐 taco seasoning mix (from 1-oz package)


1 teaspoon dried oregano leaves


4 boneless skinless chicken breasts (about 1 1/4 lb)


1 tablespoon olive or vegetable oil


1/4 cup barbecue sauce


2 tablespoons chili sauce


1/2 teaspoon ground cumin








Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170掳F). Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.Does anyone have this chicken recipe?
It's either the one above, which IS done with chicken, but they're used in Tacos.....





This one is using Turkey Breast......you could use chicken (bird IS bird.ya know.......and you can totally skip the brining process altogether)








Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce:








8 servings





2 quarts cold water


1/2 cup kosher salt


1/2 cup granulated sugar


1 boneless turkey breast, 4 to 5 pounds


Spanish Spice Rub, recipe follows


Vegetable oil


4 oranges, halved


Sour Orange Sauce, recipe follows


Flat-leaf parsley leaves


Directions


Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.





Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.





While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.





Spanish Spice Rub:








6 tablespoons Spanish paprika





2 tablespoons cumin seeds, ground





1 tablespoon mustard seeds, ground





4 teaspoons fennel seeds, ground





4 teaspoons coarsely ground black pepper





2 teaspoons kosher salt





Whisk together in a bowl.














Sour Orange Sauce:








2 tablespoons olive oil





1 Spanish onion, chopped





4 cloves garlic, coarsely chopped





2 cups fresh orange juice





1 tablespoon orange zest





1/4 cup fresh lime juice





1 cup honey





8 cups homemade chicken stock





2 tablespoons cold unsalted butter, cut into pieces





Salt and freshly ground black pepper





2 tablespoons chopped fresh flat-leaf parsley





Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, lime juice, zest, and honey and cook until reduced by half. Add the chicken stock and cook until thickened to a sauce consistency and reduced to about 2 cups.





Strain the sauce into a bowl, whisk in the butter and season with salt and pepper, to taste. Stir in the parsley and serve hot.








This recipe is courtesy of The Food Network.








Christopher K.