Cuban Mojo Chicken

INGREDIENTS

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.½ cup orange juice,⅓ lime juice,3 garlic cloves,¼ cup cilantro,1 lime zest,½ tbsp cumin,1 tsp dried oregano,1 tsp salt,½ tsp 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.½ cup olive oil
Add the chicken and chopped onion in a large bowl.4 bone-in chicken leg quarters,1 onion
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!½ avocado,4 ounces pineapple,1/2 cup cherry tomatoes
Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!½ cup black beans,1 cup steamed rice