This marinade is a favorite for grilled chicken. It’s bold, but the jalapenos mellow after grilling; feel free to increase the heat by adding more jalapenos. It’s also fantastic with shrimp and scallops.
For an easy meal, you can also place 1/2 cup of the marinade along with 12 clams and a knob of butter on 2 large sheets of foil. Seal the foil securely at the top and place right in the coals while barbecuing something else on the grill. After 10 to 12 minutes, the clams are done. Remove the pouch with tongs and serve the clams with bread to sop up all the delicious juices.
|4 large cloves garlic, minced||Zest of 3 limes|
|1/2 jalapeno pepper, seeded and stemmed, chopped fine||1/4 cup fresh lime juice|
|2 tablespoons chopped fresh cilantro||1 teaspoon kosher salt|
|1/2 cup olive oil|
In a bowl, whisk together all ingredients. Pour over chicken pieces, shrimp or firm fish such as tuna, halibut, swordfish or shark. Marinate fish for 30 minutes in the refrigerator, or chicken for up to 4 hours.
Remove from the marinade and discard remaining marinade. Grill over medium-high heat.
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