Add chicken to a large Ziploc bag and season with chili-lime seasoning. Add Italian dressing and hot sauce, seal bag, and rub to incorporate marinade all over chicken.
Preheat oven to 400 degrees Fahrenheit. Transfer chicken to a roasting pan and cook for 90 minutes. Serve with Mexican rice, avocado, and pineapple salsa.
In a mixing bowl, combine the diced pineapple, serrano pepper, cherry tomatoes, golden berries, chopped cilantro, and sliced scallions.
Add the lime zest and juice, kosher salt, and freshly ground black pepper.
Mix everything together gently until well combined.
Serve immediately or refrigerate for up to an hour to allow the flavors to meld. Enjoy!
Notes:
Yields 2 cups
Description:
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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big hit, so trendy