Spice Rubbed Chicken Fingers W Cilantro Dipping Sauce Food

SPICE RUBBED CHICKEN FINGERS WITH CILANTRO DIPPING SAUCE

Steps:

• Coat a grill rack or broiler pan rack with cooking spray. Preheat grill or broiler.
• In a cup, combine chili powder, cumin, and 1/4 tsp salt.
• Cut two 1/2 inch deep slashes in each side of the chicken tenders.
• Rub the spice mixture over the chicken, pressing into the slits.
• Place chicken in a baking pan and coat with cooking spray.
• Let stand for 10 minutes.
• In a food processor, combine cilantro, parsley, almonds, garlic, chile pepper, and 1/8 tsp salt. Process until chopped.
• While the processor is running, add lime juice and oil through the feed tube, stopping the machine one 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. Grill or broil 6" from heat, turning several times, for 15 minutes. (or until a thermometer inserted into the thickest portion of the meat registers 170 degrees F and juices run clear.
• Serve with the sauce.

SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

SPICE-RUBBED CHICKEN FINGERS W CILANTRO DIPPING SAUCE

Steps:

• 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.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

CILANTRO DIPPING SAUCE

Steps:

• Combine all ingredients in a blender/food processor and puree until smooth.
• Season with coarse salt and ground pepper.

CHICKEN SPICE RUB

Steps:

• Mix all ingredients in a bowl.
• Rub all over chicken.
• Refrigerate chicken for at least one hour or preferably overnight.
• Grill or bake as usual.
• Enough spice for one large chicken, 4 large chicken breasts on the bone or 2 cornish hens.

INDIAN CHICKEN RUB

Steps:

• Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.