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Jalapeño-Marinated Chicken Tacos with Watermelon Salsa
Ingredients
  • subheading: For the tacos:
  • 4 large jalapeños, 1 whole, 3 deseeded
  • 4 cloves garlic
  • 1 cup cilantro stems
  • ½ cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon freshly cracked black pepper
  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces (I usually just quarter each thigh)
  • 8 small, soft flour tortillas
  • 1 lime, cut into wedges, for serving
  • subheading: For the salsa:
  • 1 cup watermelon, finely diced
  • ¼ cup red onion, finely diced
  • ½ lime, juiced
  • 1 large jalapeño, thinly sliced into rings
  • 1 handful cilantro leaves, finely chopped
  • 1 pinch kosher salt
  • 1 pinch freshly cracked black pepper
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