Jalapeño Marinated Chicken Tacos With Watermelon Salsa

Ingredients

• For the tacos
• 4 large jalapeños, 1 whole, 3 deseeded
• 4 cloves garlic
• 1 cup cilantro stems
• 1/2 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
• For the salsa
• 1 cup watermelon, finely diced
• 1/4 cup red onion, finely diced
• 1/2 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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