It can sometimes to be difficult to make chicken (or fish, or vegetables, for that matter) anything but boring. When you find the right combination of spice and flavor, however, the average slab of grilled meat (or a pan of roasted veggies) will not only leap from from dull to delicious, but also impart some kickass health benefits.
That’s why we love this devilishly spicy marinade from Chef Jean-Paul Bourgeois, the Louisiana-born barbecue mastermind and executive chef at Blue Smoke in New York City. Bourgeois’ marinade is loaded up with poblanos, jalapeños, cilantro, and a healthy serving of tangy Tabasco sauce to create the perfect balance of heat, bright flavors, and, y’know, more heat?
For those of you guys who douse their food in hot sauce, this recipe is guaranteed to take your home-cooked food up a few notches. And if you’re not a fan of turning your mouth into a momentary fiery inferno, you might want to consider starting now—spicy food has been shown to protect against heart disease and help aid weight loss.
Makes 3 servings
- 8 poblano peppers, seeded
- 2 bunches cilantro, stemmed
- 3 jalapeños, seeded
- 3/4 cup of water
- 1 Tbsp of Kosher salt
- 1/2 Tbsp freshly ground white pepper
- 1/2 cup Tabasco Sauce
How to make it
In a blender, combine the jalapeños and poblano peppers, cilantro, water, Tabasco Sauce, salt and pepper. Puree until incorporated.
Use any part of the chicken (you can also use fish or vegetables) you would like and marinate for at least 12 hours.
Remove excess marinade with your hands prior to grilling. This recipe will make roughly 3 1/2 cups of marinade.