Tequila-Lime Chicken Thighs with Charred Pineapple & Avocado-Cilantro Crema
Bone-in thighs soak in a smoky tequila-lime marinade, sear to a deep golden crust, then finish in the oven beside caramelised pineapple chunks. A cool avocado-cilantro crema ties every sweet-heat bite together.
Instructions 1. Marinate Whisk tequila, lime juice, honey, olive oil, chipotle, cumin, garlic, salt & pepper. Coat chicken; chill 20 min (or up to 4 h). 2. Sear Heat a cast-iron skillet over medium-high. Shake excess marinade; sear thighs skin-side down 4 min until deeply browned, flip and cook 2 min. 3. Add pineapple & roast Toss pineapple with 1 tsp oil + pinch salt; nestle around chicken. Transfer skillet to a 400 °F / 200 °C oven and roast 15 – 18 min, until chicken hits 165 °F / 74 °C and pineapple is caramel-edged. 4. Crema Blend avocado, yogurt, lime juice, cilantro, salt and chili flakes until silky. 5. Serve Plate chicken with charred pineapple, spoon crema over or alongside, and garnish with extra cilantro and lime wedges.
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