In my fridge sat a jar of jalapeño slices, emptied of its spicy little sliced peppers. Several times I thought of pouring out the remaining pickling juice, but something stopped me. Isn’t there something one can do to use up deliciously spicy, salty pickling liquid? If you’re like me, you try to squeeze every last penny out of grocery items!
I looked around online and found hardly anything, which surprised me. So, yesterday, I tried my hand at inventing a new recipe….this is the (delicious) result. (By the way, if you can’t take the heat, the end result is surprisingly mild, just very flavorful).
Grilled chicken thighs with jalapeño-honey marinade
1 package boneless, skinless chicken thighs
1 cup jalapeño pickling liquid from a jar of sliced jalapeños
1 tbsp. honey
1/2 cup light brown sugar
1/4 cup lime juice
1/4 cup vegetable oil
1/4 cup chopped fresh cilantro
In a bowl, combine jalapeño liquid, honey, 1/4 cup of the brown sugar, lime juice, about half of the vegetable oil, and the cilantro. Whisk together well. Place chicken thighs in a large zipper bag and pour the marinade in to evenly coat. Zip the bag, place on a plate or tray and place in the fridge; marinate as long as desired (I did about 8 hours).
Heat a grill until it’s very hot. In a small bowl, mix the remaining brown sugar, the remaining vegetable oil, and another squeeze of lime juice; bring to the grill with a brush to brush on as the chicken is cooking. Cook the chicken until nice grill marks form and internal temperature reaches 180 degrees (about 8-10 minutes total). Enjoy!