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.
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
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.