Ingredients
-
-
1/2
-
1/2
-
1/8
-
1/2
-
1/4
-
2
-
2
-
1/2
-
1/2
-
1/16
-
1
-
1
-
1
-
1
Directions
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, This was pretty good, especially the sauce DH thought the chicken without the sauce tasted like fajitas Thanks!, ohhhh i loved this The sauce was so refreshing with the spiciness of the chicken I really loved it
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Steps
|
1
Done
|
Coat a Grill Rack or Broiler-Pan Rack With Cooking Spray. Preheat the Grill or Broiler. |
|
2
Done
|
in a Cup, Combine the Chili Powder, Cumin, and Salt. Cut Two 1/2"-Deep Slashes in Each Side of the Chicken Tenders. Rub |
|
3
Done
|
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. |
|
4
Done
|
in a Food Processor, Combine the Cilantro, Parsley, Almonds, Garlic, Chile Pepper, and Salt. Process Until Chopped. While |
|
5
Done
|
the Processor Is Running, Add the Lime Juice and Oil Through the Feed Tube, Stopping the Machine Once or Twice to Scrape |
|
6
Done
|
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. |
|
7
Done
|
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 170f and the Juices Run Clear. Serve With the Sauce and Garnish |
|
8
Done
|
With the Cilantro. |
