Ingredients: |
Ingredients: 4 large jalapeņos, whole (or halved and seeded for less heat)
4 large garlic cloves, peeled
1 cup packed cilantro stems (from 1 large bunch)
1/2 cup olive oil
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
10 to 12 small (6-inch) soft flour tortillas
Cilantro leaves, for serving
Lime wedges, for serving
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Directions: |
Directions:Marinate the chicken: In a food processor or blender, blitz together the jalapeņos, garlic, cilantro stems, olive oil, salt, sugar and black pepper until smooth. Add the marinade to a medium bowl, followed by the chicken, and toss to coat. Set aside to marinate at room temperature for 30 minutes or refrigerate, covered, for up to 8 hours.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Using a slotted spoon or your fingers, remove the chicken pieces from the marinade and transfer to the lined sheet pan. Roast the chicken until it begins to brown at the edges and is cooked through and no longer pink in the middle, 25 to 30 minutes
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Wrap tortillas in aluminum foil put in over for the last 5-10 minutes of chicken cooking
Cut or shred into small pieces and place in large serving bowl. Taste sprinkle with lime juice and sea salt if needed.
Serve with shredded lettuce, chopped tomatoes and green onions, cilantro, grated cheese, sour cream, guacamole etc.....
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This recipe for Jalapeņo-Marinated Chicken Tacos is from