Why am I calling this Island Chicken? Because it’s loosely, extremely loosely based off of what, in my head anyway, makes me think of Caribbean islands, swaying greenery and warm ocean breezes.
Plus I mean, it’s got a mango relish and that’s totally tropical right? And PS – I’m watching No Reservations (Kansas) and can I just say that I love Zamir!
But anyway, I desperately need to get away from landlocked Cincinnati. Not that I ever think I actually will, because it would mean leaving my family behind but I’m pretty much convinced that I wasn’t meant for cold weather, etc.
In fact, one of the blogs I follow is the Deep Dish who’s lucky enough to be based out of the Cayman Island. I’ve even gone so far as to actually look into what I would need to do to move there and find employment.
A bit of a pipe dream for me, but at least I can cook like I’m on a tropical island somewhere,
And alright, you totally got me. This recipe is more of the Puerto Rican/Cuban version of the tropics, but hey, they’re both islands located southwest of the USA. It counts!
With my Filipino background when you say adobo that means a very specific thing to me. But there’s actually multiple types of adobo of which the Puerto Rican version is particularly well-known and is what I based this dish off of.
The lime juice in the marinade forms a tangy base spiked with cumin and oregano that these chicken breasts were lucky enough to be marinated in.
Don’t judge – so what if I let my chicken know how lucky it is to be swimming in an adobo marinade?
And don’t get me wrong, the chicken is delicious, but it’s definitely crying out for the tasty mix of mango and black beans that rounds the meal out. Mango + black beans is like Laurel & Hardy, Romeo and Juliet or even the 3 stooges (if there was a random ingredient that just showed up to the party).
Enough of my rambling though – let’s get to the recipe!
Prep time includes marinating time.
- 1 lb boneless, skinless chicken breasts
- ½ cup lime juice
- 2 Tbsp orange juice
- 3 cloves of garlic, minced
- 1 tsp cumin
- ½ tsp onion powder
- ½ tsp Mexican oregano
- ½ tsp smoked Spanish paprika
- Salt and pepper, to taste
- 15 oz can black beans, drained and rinsed
- 1 large mango, peeled and diced
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- 1 jalapeno, deseeded and minced
- Salt to taste
- 3 Tbsp lime juice
- ½ Tbsp olive oil
- 3 tsp brown sugar
- Pound the chicken breasts until they’re all of uniform thickness. Combine the marinade ingredients in a food processor or blender and puree until smooth. Taste and adjust the marinade. Pour the marinade over the chicken and stir to coat. Cover and marinate for 2 hours, turning half-way through.
- Combine all of the salsa ingredients and toss to mix. Taste and adjust seasonings (adding salt, lime juice, sugar, etc. to taste). Make sure to combine the salsa ingredients just before serving.
- Preheat a grill pan or the broiler on high. Remove the chicken from the marinade and grill/broil until cooked about 3 – 5 minutes per side, basting with the marinade.
- Serve the chicken with salsa and enjoy!