Spice-Rubbed Chicken Fingers W Cilantro Dipping Sauce
- Ready In:
- cooking spray
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon salt
- 1⁄2 lb chicken breast tenders
- 1⁄4 cup fresh cilantro stem
- 2 tablespoons parsley sprigs
- 2 tablespoons blanched slivered almonds
- 1⁄2 garlic clove
- 1⁄2 serrano chili pepper, seeded (wear plastic gloves when handling)
- 1⁄16 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 sprig fresh cilantro, for garnish
- 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.
Join The Conversation
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