Jalapeño-Marinated Chicken Tacos With Watermelon Salsa

• For the tacos
• 4 large jalapenos, 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 jalapeno, thinly sliced into rings
• 1 handful cilantro leaves, finely chopped
• 1 pinch kosher salt
• 1 pinch freshly cracked black pepper

1. In a food processor or blender, blitz the jalapenos, garlic, cilantro stems, olive oil, salt, sugar, and pepper and toss with the halved chicken thighs. Leave to marinate in the fridge for 4 hours or overnight.
2. Drain the chicken in a colander to get rid of excess marinade, then lay on a sheet pan and roast at 400u0b0 F for 20 to 25 minutes, or until cooked through.
3. Meanwhile, stir together the watermelon, red onion, lime juice, jalapeno, cilantro, salt, and pepper and set aside. That's your salsa.
4. When you're ready to taco up, heat up the tortillas in a dry pan. Top each with some chicken and salsa, and serve with the lime wedges.

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Taken from food52.com/recipes/77306-jalapeno-marinated-chicken-tacos-with-watermelon-salsa (may not work)