6 jalapeño peppers (chopped, (see note above about seeds))
1 tablespoon lemon zest (finely grated)
2 teaspoons kosher salt
3/4 teaspoons black pepper
3lb chicken tenders
1/2 cup chopped fresh cilantro
sour cream for serving
Preheat the grill to high and oil the grill rack.
Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt and pepper. Toss the chicken in the marinade and let stand for at least 15 minutes at room temperature or cover an refrigerate for up to 2 hours.
Frill the chicken until well browned and cooked through, 2-3 minutes per side. Serve sprinkled with cilantro with sour cream on the side.