Spice-Rubbed Chicken Fingers W Cilantro Dipping Sauce

"Have not made this yet.Posting for safe keeping Can't remember which magazine I got it from"
Spice-Rubbed Chicken Fingers W Cilantro Dipping Sauce created by Queen Dana
Ready In:




  • Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
  • In a cup, combine the chili powder, cumin, and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub
  • the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
  • In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While
  • the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape
  • down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.
  • Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish
  • with the cilantro.

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  1. Maito
    This was pretty good, especially the sauce. DH thought the chicken without the sauce tasted like fajitas. Thanks!
  2. MarraMamba
    ohhhh i loved this. The sauce was so refreshing with the spiciness of the chicken. I really loved it.
  3. Queen Dana
    Spice-Rubbed Chicken Fingers W Cilantro Dipping Sauce Created by Queen Dana
  4. Queen Dana
    I thought the spice rub was ok but the cilantro dipping sauce was great. Next time I make this I will double the dipping sauce because I like a lot. Made for ZWT5.
  5. Andi Longmeadow Farm
    I made this yesterday for "Saturday Lunch at the Farm" and talk about a bunch of *hoop laa* that started I would say I didn't make enough. I followed this recipe and directions completely, and didn't change anything. This is spicy, but not so spicy anyone would even suggest it as "hot". Just full of flavor. The dipping sauce is terrific, and I can see using this sauce to dip vegetables, pretzels, cucumbers, chps, just about anything in. Wonderful taste! I made these again today, as I had a large size pack of chicken tenderloins. I rubbed the chicken again with all the ingredients, then baked as instructed. Upon finishing I then chopped these in smaller pieces and used them for the most delicious enchilada base that I have ever tried. Made a mixture of green chilies, fresh tomatoes, cumin, and this wonderful chicken. Yum! with a capital *Y* Made for *Everyday is a Holiday* April 2009



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