Cilantro Orange Chicken Broil with Rice
Broiled chicken thighs coated in bright cilantro-orange sauce with garlic, brown sugar, and vinegar. Served alongside yellow rice, beans, and optional fruit salsa for fresh, savory contrast. Quick weeknight dinner with vibrant citrus flavors and charred exterior.
Ingredients
- ¼ cup cilantro, finely chopped
- ½ cup cilantro, finely chopped
- 2 clove garlic, grated
- 2 orange, juice and zest
- 4 tablespoon orange juice, fresh
- 5 tablespoon orange juice, fresh
- orange zest, a bit
- 3 tablespoon brown sugar
- 3 tablespoon avocado oil
- 2 tablespoon white vinegar
- 1 ½ teaspoon salt
- 1 ¼ pound chicken thighs, boneless skinless, cut into bite-sized pieces
- wood or metal skewers(optional)
- 8.8 ounce yellow rice, pre-made pouch or homemade(optional)
- 14 ounce black beans, canned, refried or regular(optional)
- 1 cup pineapple, mango, and avocado, diced, mixed(optional)
- 2 cup pineapple, mango, and avocado, diced, mixed(optional)
Instructions
- 1
Soak wood skewers if using.
- 2
Line a baking sheet with parchment paper or foil. Turn on the broiler and position a rack about 6 inches from the heating element.
- 3
Place chicken in a large bowl.
- 4
Whisk together cilantro, garlic, orange juice, zest, brown sugar, avocado oil, vinegar, and salt in a small bowl.
- 5
Pour half the sauce over chicken and toss to coat. Reserve remaining sauce.
- 6
Thread chicken onto skewers or place directly on sheet pan, draining excess sauce. Season with additional salt if desired.
- 7
Broil for 12 minutes until cooked through with golden, burnished exterior.
- 8
Mix reserved sauce with diced pineapple, mango, and avocado if making fruit salsa.
- 9
Brush broiled chicken with reserved sauce. Serve with rice, beans, and fruit salsa.
Tips
Position oven rack high, about 6 inches from broiler, for even charring.
Reserve half the sauce before tossing chicken to brush on at the end.
Broiling creates fast caramelization; watch carefully to avoid burning.
Good to Know
Refrigerate cooked chicken and sauce separately in airtight containers for up to 3 days.
Prepare cilantro-orange sauce up to 1 day ahead. Cut chicken and store in the refrigerator.
Serve hot with lime wedges. Optional hot sauce complements the citrus.
Common Mistakes
Place rack too low to avoid burning sauce before chicken cooks through.
Use full broiler heat throughout to achieve golden exterior and proper doneness.