Author Notes: The inspiration for this spicy, zesty marinade comes from my Aunt Julia, who immigrated from South Korea to Uruguay in the '80s. She always made chicken wings using a jalapeño-cilantro mixture similar to this one. I love how clean it tastes, how it really lets you appreciate the full, fresh flavor of jalapeños. Plus, it dyes everything a glorious green. It's good as a wing marinade, but even better on chicken thighs (which I've been known to turn into tacos). —Eric Kim
Food52 Review: Featured in: 2 Quick & Easy Chicken Thigh Recipes Our Senior Editor Swears By. —The Editors
Makes: about 1 cup marinade
Prep time: 10 min
large jalapeños, 1 whole, 3 deseeded
cup cilantro stems
cup olive oil
teaspoons kosher salt
teaspoon freshly cracked black pepper
- In a food processor or blender, blitz the jalapeños, garlic, cilantro stems, olive oil, salt, sugar, and pepper. That's it!
- Now what?: You can keep this in an airtight jar in the fridge for up to a week and zhush up anything from chicken to steak, even salmon and shrimp. I think it tastes best as a chicken marinade, especially boneless, skinless thighs and wings. Just toss it with a couple pounds of either and leave to marinate in the fridge for 4 hours or overnight. Drain the chicken in a colander to get rid of excess marinade, then lay on a sheet pan and roast at 400° F for 20 to 25 minutes for thighs (and a little longer for wings).
- This recipe is a Community Pick!