1/4 cup Olive Oil
1/3 cup chopped cilantro, plus more for garnishing
1 jalapeno pepper, minced
2 garlic cloves, minced
Zest and juice of 2 limes
1/2 tsp ground cumin
1/2 tsp kosher salt
1 pound green onions (scallions)
Combine all ingredients (except green onion) to make marinade. Place the green onions in a large shallow dish and toss with the marinade to coat. Let stand at room temperature for at least 15 minutes for the flavors to meld together.
Grill 5 to 6 minutes, turning once or twice until stems are softened and slightly charred. Transfer to serving dish and garnish with chapped cilantro, if desired.