93 Ratings
  • 5 star values: 65
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 1

Thanks to Mrs. Sequilla, a good friend's mom down in Little Havana, South Florida! She shared this recipe that was her grandmother's favorite. Everytime I make it someone asks for the recipe.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

  • While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

  • To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Nutrition Facts

441 calories; 31.7 g total fat; 95 mg cholesterol; 364 mg sodium. 15.4 g carbohydrates; 25.2 g protein; Full Nutrition


Reviews (65)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/30/2006
This was delicious! I marinated the chicken for a day to give it extra flavor and instead of just using plain mango and avocado chunks I combined them with the juice of one lime and some fresh cilantro and parsley to make more of a "salsa." The chicken was moist and flavorful the salsa was amazing and the citrus sauce complimented it perfectly. I served this with some frozen corn seasoned with butter salt pepper and dried thyme leaves. My fiancee called this meal "crazy tasty" which is his highest honor! I'll be making this one again soon. The only thing I'll change is that I'll probably add more red pepper to the marinade next time as this wasn't 'spicy' at all but other than that I'd say it was pretty perfect.
(35)

Most helpful critical review

Rating: 2 stars
10/02/2006
The chicken was okay. I let it marinate for 24 hours and the chicken didn't have big flavor. I thought the sauce had way to much butter.
(6)
93 Ratings
  • 5 star values: 65
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 1
Rating: 5 stars
11/30/2006
This was delicious! I marinated the chicken for a day to give it extra flavor and instead of just using plain mango and avocado chunks I combined them with the juice of one lime and some fresh cilantro and parsley to make more of a "salsa." The chicken was moist and flavorful the salsa was amazing and the citrus sauce complimented it perfectly. I served this with some frozen corn seasoned with butter salt pepper and dried thyme leaves. My fiancee called this meal "crazy tasty" which is his highest honor! I'll be making this one again soon. The only thing I'll change is that I'll probably add more red pepper to the marinade next time as this wasn't 'spicy' at all but other than that I'd say it was pretty perfect.
(35)
Rating: 5 stars
12/20/2007
This is by far my favorite recipe!!! I follow the recipe to the T (which is a rarity for me) and it comes out perfect every time. Serve with black beans and plantains fried in butter for more complete cuban resteraunt experience. Now I've just got to find a bomb yucca recipe.
(20)
Rating: 5 stars
02/02/2011
This was fantastic. I had to make a couple of alterations due to missing some ingredients. First I bought a chili pepper but lost it between te store and home. I took a chance and used Sriracha hot sauce (what looked to be the amount of the missing pepper) and omitted the salt. Second I used cumin powder instead of seeds (one teaspoon). Third I used two teaspoons lime juice instead of the lime zest (I just didn't feel like zesting the lime). Fourth I reduced the butter to 1 tablespoon. I poked holes in the chicken and marinated for 6 hours. It had a nice kick not too spicy. I could have drank the sauce it was so good!
(15)
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Rating: 4 stars
09/11/2006
This was so yummy my vegetarian sister tried a bite and ended up eating half a breast herself she thought it was so yummy. I did have trouble thickening the sauce but used five alive instead of orange juice so this might have been the cause. Also used a green chillie instead of red. Did not find it spicy at all. Even my picky 4 year old liked it. Will make this again and again.
(10)
Rating: 5 stars
08/04/2011
Superb. I did chop the avocados and mango and added some chopped red pepper to make more of a salsa. Didn't have orange juice so I used Simply Lemonade added Hot Mango Pick-a-Pepper sauce and honey for the sauce over the chicken. Mmm. Delicious.
(8)
Rating: 5 stars
01/21/2007
I thought this was an excellent recipe! My fiance loved it as well. I didn't have time to marinate the chicken so I just sauteed it in the paste from the blender and transfered it all to a baking dish. I also had a hard time getting the sauce to thicken so I added a little cornstarch and cut the butter in half. It turned out great! I will make this again.
(7)
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Rating: 2 stars
10/02/2006
The chicken was okay. I let it marinate for 24 hours and the chicken didn't have big flavor. I thought the sauce had way to much butter.
(6)
Rating: 4 stars
06/14/2011
My husband grilled chicken breasts for our guests & I had the salsa over grilled tofu... I served plantains blk beans&rice veggie empanadas hawaiian rolls & sangria... everyone RAVED.... seriously raved.
(6)
Rating: 5 stars
11/02/2008
This one is definitely a keeper! One of the best chicken dishes I've ever had. I followed the recipe almost exactly but had to substitute a white/yellow chile for the red chile and had to bake the chicken longer than the 8 minutes the recipes calls for. My pieces of chicken were very thick. It was flavorful and moist but not at all spicy. The sauce was amazing and the avocado mango and cilantro on top made the dish complete. As we were eating dinner my husband and I looked at each other and we knew this was a winner. I can't wait to cook this for a dinner party!
(6)