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4 pounds bone-in, skin-on chicken thighs
1 and 1/2 tablespoons chili-lime seasoning
1 cup storebought Italian dressing
2 tablespoons Gefen Hot Sauce
2 avocados, sliced
Pineapple Salsa (recipe below)
2 cups finely diced pineapple (about 1/2 pineapple)
1 seeded and diced serrano pepper
1 cup cherry tomatoes, halved
1/4 cup golden berries, halved
1/4 cup chopped fresh cilantro
2 thinly sliced scallions
zest and juice of 1 lime
1 teaspoon Haddar Kosher Salt
1/2 teaspoon freshly ground black pepper
Add chicken to a large Ziploc bag and season with chili-lime seasoning. Add Italian dressing and hot sauce, seal bag, and rub to incorporate marinade all over chicken.
Preheat oven to 400 degrees Fahrenheit. Transfer chicken to a roasting pan and cook for 90 minutes. Serve with Mexican rice, avocado, and pineapple salsa.
In a mixing bowl, combine the diced pineapple, serrano pepper, cherry tomatoes, golden berries, chopped cilantro, and sliced scallions.
Add the lime zest and juice, kosher salt, and freshly ground black pepper.
Mix everything together gently until well combined.
Serve immediately or refrigerate for up to an hour to allow the flavors to meld. Enjoy!
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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big hit, so trendy