Pineapple Mojo Chicken with Tangy Avocado Cream
Transform your dinner table with this flavorful Pineapple Mojo Chicken with Tangy Avocado Cream, a vibrant and zesty dish that’s sure to impress. Juicy, bone-in chicken thighs marinate in a tropical blend of pineapple, orange, and lime juices, infused with garlic, cumin, and oregano for a citrusy punch with a smoky, herby undertone. Roasted to golden perfection, the chicken sports irresistibly crispy skin and succulent, tender meat. Pair it with a velvety avocado cream, made with creamy avocado, zesty lime, and a touch of sour cream for a tangy contrast that elevates every bite. Ready in just under an hour, this recipe is perfect for weeknight dinners or entertaining guests. Don't forget to garnish with fresh cilantro for a final burst of refreshing flavor!
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup pineapple juice
- 0.5 cup orange juice
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh cilantro (chopped)
- 1 large avocado
- 0.25 cup sour cream
- 1 tablespoon lime juice (for avocado cream)
- 0.25 teaspoon salt (for avocado cream)
- 2 tablespoons water (adjust for consistency)
- 2 tablespoons fresh cilantro (for topping)
Directions
Step 1
In a medium bowl, combine pineapple juice, orange juice, lime juice, olive oil, minced garlic, cumin, oregano, red pepper flakes, salt, black pepper, and cilantro to create the marinade.
Step 2
Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Step 3
Preheat your oven to 400°F (200°C).
Step 4
Remove the chicken thighs from the marinade and place them skin-side up on a baking sheet lined with parchment paper or a lightly greased roasting pan. Reserve 1/2 cup of the marinade.
Step 5
Roast the chicken thighs in the oven for 25-30 minutes. Halfway through cooking, brush the chicken with the reserved marinade for extra moisture and flavor.
Step 6
While the chicken is roasting, prepare the tangy avocado cream. In a blender or food processor, combine the avocado, sour cream, lime juice, salt, and water. Blend until smooth, adjusting the water for your desired consistency.
Step 7
Once the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy, remove it from the oven and let it rest for 5 minutes.
Step 8
Serve the chicken thighs with a generous dollop of tangy avocado cream on the side. Garnish with fresh cilantro and enjoy!
Nutrition Facts
| Serving size | (1258.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2245.7 |
| Total Fat 176.8g | 0% |
| Saturated Fat 44.9g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 514.8mg | 0% |
| Sodium 3464.2mg | 0% |
| Total Carbohydrate 65.6g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 40.2g | |
| Protein 115.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 257.4mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2495.2mg | 0% |
Source of Calories