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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Recipe Information
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)
Instructions
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.
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.
Preheat your oven to 400°F (200°C).
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.
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.
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.
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.
Serve the chicken thighs with a generous dollop of tangy avocado cream on the side. Garnish with fresh cilantro and enjoy!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 40.2 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
