Blackened Chicken Tenders with Orange Marmalade Dipping Sauce

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.

Spice Rub:

• 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

Dipping Sauce:

• 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