Southwestern Grilled Chicken

Photo courtesy Taste of Home

   My family is not a big fan of bone-in chicken. They prefer boneless almost anytime and tenders are one of their favorites. Recently we cooked up a bunch so that we could have some leftover for other meals later in the week. I gave them a quick dry rub and we put them on the grill. We used what was left for grilled chicken wraps and a Cobb salad later in the week. It would be easy to sprinkle some rub on and do just a few.
 
Southwestern Grilled Chicken 

3 lb. bag frozen boneless, skinless chicken tenders (22-26 tenders)
about 6 T. smoky dry rub* or spice similar to Emeril's Essence
black pepper
* see my dry rub recipe in the spice category

   Heavily sprinkle all tenders with dry rub or spice and pepper. Put in air tight container and let set until ready to cook.
   Prepare grill, spray grates with cooking spray and heat to 200-225 degrees. Working in two batches, cook tenders just until mostly firm and lightly marked. This varies on size of tenders, but doesn't take long, but they should be rotated, especially if you have "hot spots" on your grill. Each batch should take at least 15 minutes cooking time, give or take.
   If you don't have a grill, spray large baking dish and preheat oven to 350. Bake 8 minutes on one side, flip and cook about 7 minutes more. Test for doneness.

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