If you haven’t tried this marinade yet, you should! I love a good grilled chicken sandwich, but what drew me to this recipe was the addition of bacon and jalapeno mayo – how bad can that be?

Verdict: Amazing! I will definitely make this again and especially the jalapeno mayo. Thanks for reading, enjoy!

I used this marinade again, made this mayonnaise (I didn’t have a drop in my house – luckily, it’s so easy to make!), these buns; and this guacamole.

Roasted Jalapeno Mayonnaise – adapted from Closet Cooking

• 2 jalapeno peppers
• 1/2 cup mayonnaise
• 1 glove garlic
• 1 green onion
• 1 handful cilantro
• 1 lime, juice and zest

Directions –

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 5-7 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 10 minutes.
4. Remove the skins from the peppers. The skins should easily “pinch” off.
5. Puree everything.