Monday, April 4, 2011

Blackened Chicken Tenders with Orange Marmalade Dipping Sauce

This chicken is very similar to a dish we order from our favorite Mexican Restaurant - Jose Tejas.  Their version is very, very spicy.  I had to tone down the rub mixture to my own taste.  You really should cook these in a cast iron skillet to get the full blackened effect (and lots of smoke) but I used my GF grill and they came out perfect.  Experiment and add what you like - they will still be delicious!  The sweet marmalade dipping sauce cuts the heat and really goes well.  I served this over coconut rice.

Spice Rub:
  • 1 Tbsp. chili powder
  • 1 tsp. each paprika, cayenne pepper, cumin, garlic powder, onion powder, Kosher salt
  • 1/2 tsp. oregano
  • 2 lbs. chicken tenders
Dipping Sauce:
  • 1 cup orange marmalade
  • 2 Tbsp. butter
  • Juice from 1 lime
Preheat cast iron skillet and add 1 tsp. oil.  Dredge chicken tenders in spice rub and add to skillet until blackened and cooked through.  In a small saucepan, warm butter, orange marmalade and lime juice.

Serve with coconute rice

4 comments:

  1. gorgeous color and love the coconut rice!

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  2. blackened everything is great. what a nice color you got there! looks amazing, thanks for sharing :)
    -meg
    @ http://clutzycooking.blogspot.com

    ReplyDelete
  3. Thank you for posting this recipe. I had blackened chicken with marmalade sauce at my favorite Tex Mex restaurant, and I've been looking for a comparable at-home recipe to try out ever since. I think I just found tonight's dinner recipe. I'll be sure to let you know how it turns out!

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