Go Back
Cilantro orange chicken with yellow rice, black beans, and fruit salsa on a plate

Cilantro Orange Chicken with Rice and Beans and Garlic

Cilantro Orange Chicken is a fresh, flavorful meal with tender broiled chicken, bright citrus notes, and satisfying rice and beans. It is an easy choice for a vibrant weeknight dinner or a simple gathering meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Cuban-Inspired
Calories: 890
Ingredients Method Notes

Ingredients
  

Cilantro Orange Sauce
  • 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
Chicken
  • 1.25 pounds boneless skinless chicken thighs, cut into bite sized pieces
  • wood or metal skewers (optional)
Serving
  • one 8.8-ounce pouch pre-made yellow rice (or make your own!)
  • one 14-ounce can refried or regular black beans
  • 1-2 cups diced pineapple, mango, and/or avocado (optional)

Method
 

Preparation
  1. If using wood skewers, soak them before cooking.
  2. Line a baking sheet with parchment paper or aluminum foil. Set the broiler on and place an oven rack about 6 inches from the heating element.
  3. Add the chicken pieces to a large mixing bowl.
  4. Mix the sauce ingredients together in a small bowl.
  5. Coat the chicken with half of the sauce, keeping the remaining sauce aside for finishing. Thread the chicken onto skewers, or place the coated pieces directly on the prepared baking sheet after allowing excess sauce to drip away. Add a small pinch of additional salt to the chicken if desired.
Cooking
  1. Broil the chicken for 12 minutes, or until it is cooked through and has a browned exterior.
Assembly
  1. Combine a small amount of the reserved sauce with the diced pineapple, mango, and/or avocado to make an optional fruit topping.
  2. Brush the cooked chicken with the reserved sauce.
  3. Serve the chicken with rice, beans, and the optional fruit topping.

Notes

My oven has high and low broil settings, and I use the high broil setting for this recipe. If using wood skewers, soak them in water for 20-30 minutes before adding the chicken and cooking. When using parchment paper, the edges may become brittle while the center stays intact because of moisture from the sauce and chicken. Aluminum foil can be used instead if preferred. The sauce is intentionally salty because only half is added to the chicken and not all of it cooks into the meat. If desired, begin with 1 teaspoon of salt in the sauce and add more salt to the chicken after cooking. The recipe works well with yellow rice or homemade green rice, and refried beans or ready-to-serve black beans can be used.