I like to serve this chicken with this Coconut Rice (leaving out the mango) for a tropical inspired, FLAVORFUL meal.
To make this #dinnerdoneby9am I assemble the pineapple salsa in the morning and marinate the chicken, refrigerate everything all day, then cook the chicken just before serving.
Chicken
-1 Tablespoon allspice
-1 Tablespoon dried thyme
-1 Tablespoon sugar
-1 1/2 teaspoons ground sage
-3/4 teaspoon nutmeg
-3/4 teaspoon cinnamon
-1/4 teaspoon cayenne pepper
-3/4 cup white vinegar
-1/2 cup orange juice
-1/4 cup olive oil
-1/4 cup soy sauce
-Juice of 1 lime
-5 garlic cloves, minced
-2 lbs boneless skinless chicken thighs, trimmed
-2 Tablespoons cornstarch mixed with 2 Tablespoons water
Pineapple Salsa
-1 pineapple, peeled, cored and diced
-1 red onion, finely diced
-juice of 1 lime
-1 tsp salt
-1/2 bunch fresh cilantro, chopped
Combine the allspice-garlic in a medium container. Whisk ingredients together well. Add chicken. Refrigerate and allow chicken to marinate for at least 1, and up to 8 hours.
While the chicken marinates, stir together the ingredients for the pineapple salsa, then refrigerate until serving.
When ready to cook, remove chicken from marinade shake off excess, and place on a greased baking sheet. Bake at 425 for 30 minutes. If desired, broil for 5 minutes to give everything a good char. Once chicken is done, serve with pineapple salsa on top.
