Southwest Rub

2 tsp pure chile powder
2 tsp granulated garlic
2 tsp paprika
2 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp freshly ground black pepper

Makes about 1/4 cup of dry rub.

Cilantro Pesto Chicken tenders

Prep time: 10 mn
Marinating time: 2 hours
Grilling time: 6 to 8 mn

MARINADE
2 T coarsely chopped walnuts (or other nut)
2 medium garlic cloves
1 1/2 cups of loosely packed fresh cilantro
1/2 cup packed fresh Italian parsley
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra virgin olive oil

2 pds chicken breast tenders
1 lime, cut into wedges

1. Put in food processor, dry ingredients cop finely add while blending oil to make a smooth puree
2. Place chicken in a large plastic bag add marinade, put in fridge for 2 hours
2. tread chicken onto skewers. Grill until juices run clear, 6 to 8 mn, turning once.

Makes 4 to 6 servings
Serve warm with the lime wedges.