Description

Cilantro Orange Chicken with Rice and Beans is a vibrant and flavorful dish featuring tender chicken thighs marinated in a zesty orange and cilantro sauce, then broiled to perfect golden-brown deliciousness. Served alongside fragrant yellow rice, hearty black beans, and an optional fresh tropical fruit salsa, this meal offers a delightful balance of savory and sweet with a bright, citrusy kick.

Ingredients

Scale

Chicken and Marinade

1/4 – 1/2 cup cilantro, finely chopped
2 cloves garlic, grated
Juice of 2 oranges (about 4–5 tablespoons juice) + a bit of zest
3 tablespoons brown sugar
3 tablespoons avocado oil
2 tablespoons white vinegar
1 1/2 teaspoons salt
1.25 pounds boneless skinless chicken thighs, cut into bite-sized pieces
Wood or metal skewers (optional)

Side Dishes

One 8.8-ounce pouch pre-made yellow rice (or homemade yellow rice)
One 14-ounce can refried or regular black beans

Optional Toppings

1–2 cups diced pineapple, mango, and/or avocado (for fresh fruit salsa)

Instructions

Soak Skewers: If using wood skewers, soak them in water for at least 20-30 minutes to prevent burning during broiling.
Prepare Oven: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Position an oven rack about 6 inches below the broiler heating element, near the top of the oven. Preheat the broiler on high.
Mix Chicken and Sauce: Place the cut chicken thighs into a large mixing bowl. In a separate small bowl, combine cilantro, grated garlic, orange juice and zest, brown sugar, avocado oil, white vinegar, and salt to create the sauce.
Marinate Chicken: Pour half of the sauce over the chicken pieces and toss thoroughly to coat them evenly. Reserve the remaining half of the sauce for finishing later.
Assemble Chicken: Thread the sauced chicken pieces onto soaked skewers, or if you prefer, allow excess sauce to drip off and arrange the chicken directly on the prepared baking sheet. Optionally season chicken with a pinch of extra salt for enhanced flavor.
Broil Chicken: Place the chicken under the broiler and cook for about 12 minutes, or until the chicken is completely cooked through, with a golden, slightly charred exterior. Turn once halfway if skewered for even cooking.
Prepare Fruit Salsa (Optional): While the chicken cooks, combine some of the reserved sauce with diced pineapple, mango, and/or avocado to create a fresh, sweet salsa accompaniment.
Finish and Serve: Brush the cooked chicken with the reserved sauce to add extra moisture and flavor. Serve the cilantro orange chicken with heated yellow rice, black beans, and your optional tropical fruit salsa for a fresh, juicy, and savory meal experience.

Notes

Soaking wooden skewers is essential to prevent them from burning under the broiler.
You can substitute chicken thighs with breasts, but thighs yield more tender and juicy results.
If you don’t have an oven broiler, you can grill the chicken on a barbecue or cook on a stovetop skillet over medium-high heat.
The fruit salsa is optional but adds a refreshing contrast to the savory chicken.
Use avocado oil or a neutral oil to keep the flavor balanced and healthy.
For a gluten-free meal, ensure your rice and beans do not contain any gluten additives.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired

Keywords: cilantro orange chicken, chicken thighs, marinated chicken, broiled chicken, yellow rice, black beans, tropical fruit salsa, quick dinner, easy chicken recipe