Lime and Cumin Chicken with Mango Salsa
Prep time
Cook time
Total time
This meal can be on the table in under 40 minutes and is delicious!
Recipe type: Main
Cuisine: Australian
Serves: 4
  • 4 chicken ½ breasts
  • 2 cloves garlic, crushed or finely chopped
  • 1 tablespoon whole cumin seeds, toasted
  • ¼ teaspoon salt
  • Grated zest of two limes
  • Juice of one lime
  • 1½ tablespoons olive oil
Mango Salsa
  • 2 Mangoes, sliced
  • 1 long red chilli, thinly sliced (it's just fine without the chilli)
  • 1 cup small basil leaves (or larger ones chopped)
  • 1 cup small mint leaves (or larger ones chopped)
  1. Preheat oven to 200C/400F
  1. Using a mortar and pestle, pound the garlic, cumin seeds and salt until a coarse paste forms.
  2. Add lime zest and juice and oil and stir to combine.
  1. Smear marinade all over the chicken
  2. In a hot frying pan or grill pan cook the chicken presentation side down first until slightly charred.
  3. Turn over and brown on the other side - just another minute.
  4. Place the frying pan in the oven (or transfer to a baking pan like I did) and roast for 20-25 minutes or until cooked through. Don't overcook chicken - it's tough and disgusting.
Mango Salsa
  1. Combine the mango, chilli, basil and mint.
  1. Rest chicken for 5-7 minutes and slice and transfer to a serving dish and drizzle over pan juices.
  2. Serve with the salsa.
Recipe by Orgasmic Chef at