This recipe was invented for a Peanut Pizzazz Entry at a BBQ competition at Ft. Rucker, Alabama (military base). It won 1st place. The requirement was to make something with peanuts that wasn't a desert. The dipping sauce really makes this works!
Coat the chicken tenderlions sparingly with the spicy rub. Smoke the chicken for about 20 minutes and check them for doneness. Continue cooking (smoking) as needed. They need to be a little underdone (no pink juices should be visible however) because they will finish cooking in the next step.
Take the biscuits from the can and begin to stretch out the dough until it is a long strip. Wrap the biscuit dough around the chicken. Leave a little of the chicken sticking out each end. Use your hands to form an even amount of dough around the chicken.
Now put the crushed peanuts on a plate and roll the dough covered chicken in the peanuts. You want to really press the peanuts into the dough. Cover the dough well. Bake the pieces at whatever temp and time the biscuit can recommends. Our can said 400 degrees for 10-12 minutes. I cooked them ont he smoker in an aluminum pan with a piece of foil loosely tented on top (open at each end to allow steam to escape). You may have to cook some of the biscuits longer, just watch them closely.
The sauce is really easy. Just heat the preserves with butter! Now you have a raspberry dipping sauce.