Dinner

Cilantro Orange Chicken with Rice and Beans Recipe

ByMariam Harutyunyan November 15, 2025November 15, 2025

Introduction

This Cilantro Orange Chicken with Rice and Beans is a vibrant and flavorful meal that’s both easy to prepare and satisfying. The combination of citrus, herbs, and sweet brown sugar creates a delicious glaze that perfectly complements the juicy chicken thighs. Served alongside rice, beans, and a fresh fruit salsa, this dish is a delightful weeknight dinner option.

A white bowl holds a dish with three main layers: on the left, two grilled chicken skewers with charred, golden-brown pieces covered in green herbs; in the center, cubed yellow pineapple mixed with green herbs; on the right, a mound of yellow rice. Beneath the pineapple and chicken on the bottom left side, there is a layer of dark brown refried beans with a smooth texture. A woman's hand is holding a gold spoon on the right side, scooping the yellow rice. The bowl sits on a white marbled surface with a glass of pinkish liquid on the top left and a wooden container on the top right, and a small white bowl below containing more pineapple with herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 – 1/2 cup cilantro, finely chopped
2 cloves garlic, grated

Juice of 2 oranges (about 4-5 tablespoons juice) plus 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)

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)

Instructions

Step 1: If you’re using wood skewers, start soaking them in water to prevent burning.
Step 2: Line a baking sheet with parchment paper or aluminum foil. Position an oven rack near the top, about 6 inches from the broiler element, and preheat the broiler.
Step 3: Place the chicken pieces in a large mixing bowl.

Step 4: In a small bowl, combine cilantro, garlic, orange juice and zest, brown sugar, avocado oil, white vinegar, and salt to make the sauce.
Step 5: Pour half of the sauce over the chicken and toss to coat thoroughly; save the remaining sauce for later. Thread the chicken onto skewers if using, or transfer directly to the baking sheet letting excess sauce drip off. Optionally, season the chicken with a pinch of extra salt.
Step 6: Broil the chicken for about 12 minutes, until cooked through and the exterior is golden and slightly charred.

Step 7: For a fresh salsa, mix some of the reserved sauce with diced pineapple, mango, and/or avocado if desired.
Step 8: Brush the cooked chicken with the reserved sauce and serve alongside yellow rice, black beans, and the fruit salsa for a complete meal.

Tips & Variations

Use metal skewers for a sturdier option, or skip skewers entirely for easier cleanup.

Swap chicken thighs for breasts, but adjust broiling time as they cook faster and can dry out.
Add a pinch of chili flakes to the sauce for a subtle spicy kick.
Make your own yellow rice with turmeric and sautéed onions for extra flavor.

Try garnishing with fresh lime wedges for added brightness when serving.

Storage

Store leftover chicken, rice, and beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The fruit salsa is best served fresh but can be kept refrigerated for up to 1 day.

How to Serve

The image shows a close-up of grilled chicken skewers on a white bowl with a dark interior, placed on a white marbled surface. The chicken pieces are golden brown with char marks, covered in a green herb mix that looks like chopped cilantro. The skewers rest on a bed of yellowish rice, and fresh green cilantro leaves scatter around the bowl on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but be careful not to overcook them as they cook faster and can dry out. Monitor closely while broiling and adjust cooking time accordingly.

What can I substitute if I don’t have avocado oil?

Olive oil or vegetable oil can be used instead of avocado oil. Choose a neutral oil with a high smoke point to ensure the chicken broils well without burning.