Pineapple Mojo Chicken With Tangy Avocado Cream Recipes

PINEAPPLE MOJO CHICKEN WITH TANGY AVOCADO CREAM

Steps:

• Place chicken breasts in large non-metallic dish or resealable plastic bag.
• Place marinade ingredients in bowl and whisk until well combined.
• Reserve 1/4 cup marinade, cover and refrigerate.
• Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
• Preheat grill and lightly coat grill rack with oil or cooking spray.
• To prepare Avocado Cream, place avocado in bowl and mash.
• Add juices, jalapeno peppers, sour cream and seasonings.
• Stir until combined and smooth.
• Cover and refrigerate.
• Remove chicken from marinade, drain and discard marinade.
• Place chicken on prepared grill about 4 to 6 inches from heat source.
• Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
• Baste occasionally with reserved 1/4 cup marinade during grilling.
• To serve, place chicken breasts on serving platter.
• Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
• **Cook time does not include marinating time of 2 to 24 hours.

CUBAN MOJO CHICKEN

Steps:

• Preheat oven at 350°F
• Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
• Process for 10 seconds. You don't want the sauce to become too creamy.
• Add the olive oil and process for 5 seconds, just to combine ever so slightly.
• Add the chicken and chopped onion in a large bowl.
• Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
• Set aside the remaining half of the mojo sauce for later use.
• When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
• Bake at 350°F for 35-40 minutes.
• Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
• Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!

MOJO CHICKEN WITH PINEAPPLE

Steps:

• Pat the chicken dry and season all over with salt and pepper. Set aside.
• Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
• Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
• Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
• Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

MOJO MARINATED CHICKEN

Steps:

• To make marinade: In a medium bowl, whisk the marinade ingredients.
• Place the chicken in a large, plastic resealable bag and pour in the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
• Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, brign to a boil over high heat, and boil for a minute.
• Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.

TANGY PINEAPPLE CHICKEN

Steps:

• Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. , Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice.