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.
Serve with coconute rice
gorgeous color and love the coconut rice!ReplyDelete
blackened everything is great. what a nice color you got there! looks amazing, thanks for sharing :)ReplyDelete
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!ReplyDelete
Please do Kirsten!Delete