Garlic Jalapeno Recipe

Prepare aromatics

Peel the garlic and mince finely (or press). Remove the stems and seeds from the jalapeños if you want less heat; finely chop the jalapeños (include seeds for more spice).

Make marinade

In a medium bowl, whisk together the minced garlic, chopped jalapeños, olive oil, soy sauce, rice vinegar, honey, lime juice, black pepper, and salt until well combined. Taste and adjust: add more honey for sweetness, more lime for acidity, or more jalapeño for heat.

Marinate protein

Place the chicken breasts or tofu in a shallow dish or resealable bag. Pour two-thirds of the marinade over the protein, reserving one-third for basting and finishing. Ensure the protein is well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (30 minutes for tofu, 1–4 hours for chicken).

Bring to room temperature

Remove the marinated protein from the refrigerator 15 minutes before cooking to take the chill off and promote even cooking.

Cook

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat (or preheat grill to medium-high). For chicken: remove excess marinade, place chicken in the hot pan or on the grill, cook 5–7 minutes per side until internal temperature reaches 165°F (74°C), basting occasionally with the reserved marinade during the first half of cooking (discard any marinade that contacted raw meat after cooking). For tofu: squeeze excess liquid, sear 4–5 minutes per side until golden and slightly crispy, basting with reserved marinade. Adjust time for thickness.

Rest

Transfer cooked protein to a cutting board and let rest 5 minutes (cover loosely with foil). For tofu, rest 2–3 minutes.

Slice or cube

Slice chicken against the grain into 1/3-inch slices or cut tofu into bite-sized cubes. Spoon any pan juices or a little of the reserved (cooked) marinade over the slices for extra flavor.

Arrange the sliced chicken or tofu on a serving platter or over steamed rice, noodles, or a green salad. Sprinkle chopped fresh cilantro and sesame seeds over the top. Serve with lime wedges on the side to squeeze for bright acidity.

Optional: Warm the reserved marinade in a small saucepan for 2–3 minutes to serve as a sauce (only if it wasn't in contact with raw meat). If you used the reserved portion that did touch raw protein, bring it to a full boil for at least 1 minute to ensure safety before serving.