Taste the Air-Chilled Difference®

Grilled Blackened Chicken Tenders With Mango Chutney

by , Chef, Seattle, Washington

Grilled Blackened Chicken Tenders With Mango Chutney

Serves 2 to 4

  • 1 pound Smart Chicken tenders
  • Salt and pepper
  • Blackening Spice Mix
  • ¼ cup smoked paprika
  • 1 teaspoon dried minced garlic*
  • 1 teaspoon onion flakes
  • ½ teaspoon chile powder
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seed
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme
  • 1 teaspoon cracked pepper
  • *Dried or dehydrated minced garlic can typically be found in the spice aisle.

Using a medium sauté pan, toast all of the spices until fragrant. Transfer into a coffee grinder and grind until fine. Remove and set aside.

Preheat grill into 400°F.

Lightly season the chicken tenders with salt and pepper, roll them in Blackening Spice Mix, then let rest for few minutes. Brush the grill grate with a little canola oil and grill the chicken tenders for about 3 minutes on each side, until cooked through. Serve with Mango Chutney (recipe follows).

    • Mango Chutney
    • 2 tablespoons canola oil
    • ½ cup chopped red onions
    • 1 tablespoon minced garlic
    • 1 teaspoon minced ginger
    • 1 cup diced mango
    • 3 tablespoons honey
    • ½ cup rice wine vinegar
    • 1 teaspoon fresh thyme
    • ½ teaspoon all spice

    In a saucepot over medium heat, sauté onions, garlic, and ginger with canola oil. Add remaining ingredients and reduce to low heat until all the liquid evaporates. Remove and let cool before serving.