I love garlic, but whenever I peel and chop it my fingers end up smelling like garlic for the rest of the day. I haven’t resorted to buying peeled garlic (yet!) and I recently just discovered a new garlic peeling trick at saveur.com. All you do is crush the cloves (they suggest using the heel of your hand, I use the flat of my knife) then dump them into a bowl. Put another same sized bowl on top, hold them together and shake. The shaking rubs all the cloves together and somehow their skins fall off.
I guess garlic is just one of those things – it takes a little effort for a lot of reward. It’s so delicious that I guess I don’t mind my garlicky hands. Garlic is one of the things I always have on hand, so it’s a starting point for a lot of my throw-it-together recipes. On this particular day the fridge had chicken and jalapeños. A quick check in the pantry for honey and it was honey garlic jalapeño chicken for dinner.
This recipe is fast, especially if you’re willing to forgo the marinating time. I just marinated while the grill was heating up, which wasn’t very long at all. If I have the foresight to marinate meat, I do it, but usually I’m looking in the fridge an hour before dinner time wondering what I’m going to make. For times like that, I say forget the marination time. The honey, garlic and jalapeños are flavourful enough without the extra time. I love the subtle spice of the jalapeño with honey and garlic.