Jalapeño–Cilantro Stem Marinade

1. 1

   In a food processor or blender, blitz the jalapenos, garlic, cilantro stems, olive oil, salt, sugar, and pepper. That's it!

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   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 400u00b0 F for 20 to 25 minutes for thighs (and a little longer for wings).

* Per serving · 4 servings · Values may vary.

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