Mexican Chipotle Chicken Thighs with Cactus-Pineapple Salsa Recipe

This dish is a nod to the lively food culture of Mexico, where time-honored traditions meet innovative flavors. It draws on the smoky heat of the chipotle, an iconic element of Mexican cuisine, and pairs it with a vibrant cactus-pineapple salsa, blending the familiar with the excitingly new.

Ingredients:

• 6 bone-in, skin-on chicken thighs

• 2 tablespoons chipotle in adobo sauce, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon honey

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Cactus-Pineapple Salsa:

• 1 cup diced fresh pineapple

• 1 cup diced cactus paddles (nopales), cooked and cooled

• 1 small red onion, finely chopped

• 1 jalapeño, seeded and finely diced

• Juice of 1 lime

• A handful of fresh cilantro leaves, finely chopped

• Salt to taste

Preparation:

1. In a bowl, combine the chipotle in adobo, minced garlic, honey, olive oil, salt, and pepper. Add the chicken thighs and make sure they are well coated in the marinade. Let them marinate for at least 30 minutes, or preferably overnight.

2. Preheat your grill or oven to medium-high heat. If using an oven, preheat to 400 degrees Fahrenheit.

3. Grill or bake the chicken thighs until they are cooked through and the skin is crispy. This should take around 35-40 minutes.

4. While the chicken is cooking, prepare the salsa. Mix the diced pineapple, cooked cactus, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt and mix well.

5. Serve the chipotle chicken thighs hot, topped with a generous scoop of cactus-pineapple salsa.

Cooking Time & Servings: Prep time is around 15 minutes (plus marinating time), and cooking time is 35-40 minutes. This recipe serves 3-4 people.

Drink Pairing: A cold Mexican beer or a smoky Mezcal margarita would complement the heat of the dish beautifully. For a non-alcoholic option, a hibiscus iced tea (Agua de Jamaica) would work well.

Chef's Tips:

1. Marinating the chicken overnight will infuse it with more flavor.

2. You can adjust the heat in the salsa by adding more or fewer jalapeños.

3. The cactus paddles (nopales) can usually be found in a Mexican grocery store. They have a unique, slightly tart flavor that pairs well with the sweet pineapple.