• Preheat oven to 350°F.
• Add the orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper to a food processor.
• 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 slightly.
• Add the chicken and chopped onion to 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 to the baking tray, together with the sauce it marinated in.
• Bake at 350°F for 35-40 minutes, or until cooked through to 165°F internally.

PINEAPPLE AVOCADO SALSA

• Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them to a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
• Add pineapple avocado salsa over the top of the baked mojo chicken, serve with steamed rice and beans, and enjoy!