Oh my goodness this was absolutely delicious! A great summer recipe full of all the flavor and it was super simple to make. Throw all your marinade ingredients in a blender, pour half the marinade over the chicken and onions, and save the other half for the Pineapple Avocado Salsa. I prepped everything the day before and let the chicken and onion mix marinate overnight. All that was left to do the next day was throw everything on a baking sheet to cook. Since I chose to use boneless chicken thighs instead of bone-in chicken leg quarters I adjusted baking time to 25-35 minutes. While the chicken was baking I heated up some plain riced cauliflower, threw in some extra lime juice, cilantro, and salt, and then finished tossing the Pineapple Avocado Salsa together. Super easy and super delicious meal that we enjoyed eating all week long. I will definitely be making this again a few more times before summer ends!
Cuban Mojo Chicken with Pineapple Avocado Salsa
Original recipe found here
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.