Sorrento Recipe

Make the marinade

In a bowl, whisk together orange juice, lemon juice, honey, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, kosher salt, and black pepper until combined.

Add jalapeño and chicken

Stir in the finely chopped jalapeño. Place the chicken in a resealable bag or shallow dish and pour the marinade over the chicken, turning to coat. Marinate at least 30 minutes and up to 4 hours in the refrigerator (longer for more flavor).

Bring to room temp and pat dry

About 15 minutes before cooking, remove chicken from the fridge to come closer to room temperature. Remove excess marinade and pat the chicken pieces dry with paper towels (reserve marinade for glazing if desired).

Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon oil and swirl to coat. Once hot, add chicken in a single layer (work in batches if needed). Cook 4–6 minutes per side for thighs (3–5 minutes for breasts) until browned and internal temperature reaches 165°F (74°C).

If you reserved the marinade, bring it to a boil in a small saucepan for 3–4 minutes to ensure safety, then spoon or brush a little over the cooked chicken for extra gloss and flavor.

Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice or chop into bite-sized pieces.

In a bowl, toss the sliced red onion and halved cherry tomatoes with 1 tablespoon extra-virgin olive oil, torn basil, 1/4 tsp salt and 1/4 tsp black pepper. Let sit 5 minutes to meld flavors.

Add the fresh mozzarella pieces to the tomato-onion mixture and gently toss to combine.

When chicken is rested and sliced, pile the tomato-mozzarella mixture over the warm chicken so cheese softens slightly and tomatoes warm.

In a small bowl, whisk together the tomato sauce (passata), sriracha, 1 teaspoon honey, red wine vinegar (or lime), smoked paprika, and 1/4 tsp salt until smooth. Taste and adjust heat or sweetness to preference.

Warm the sauce briefly in a small saucepan over low heat if you prefer a warm drizzle, or serve at room temperature as a spicy accompaniment.

Drizzle the tomato–sriracha sauce over the plated chicken and tomato-mozzarella topping or serve on the side.

Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash to desired texture with a fork (smooth or slightly chunky).

Stir in lime juice, finely diced red onion, chopped cilantro, minced jalapeño (if using), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime as needed.

Cover tightly with plastic wrap pressed onto the surface to minimize browning and keep chilled until serving.

Arrange sliced marinated chicken on a platter or individual plates. Top with the cherry tomato, red onion and mozzarella mixture. Drizzle with tomato–sriracha hot sauce to taste and garnish with basil.

Serve the guacamole on the side with lemon or lime wedges. Offer extra sriracha or hot sauce at the table for additional heat.