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My zesty citrus cilantro chicken has become the perfect answer for those busy nights when I need something tasty but quick. The tangy orange marinade elevates basic chicken into something special, while the combo of rice and beans creates a filling meal that gets thumbs up from everyone who tries it.
This dish has gotten me out of so many dinnertime jams. I first threw it together when friends dropped by unexpectedly and I only had 20 minutes to cook. They couldn't stop talking about it, and now my family asks for it at practically every get-together.
Ingredients
- Cilantro: Fresh chopped leaves bring a lively herbal kick that works magic with the orange
- Garlic: Adds rich savory flavor that counters the sweetness
- Fresh orange juice and zest: Delivers natural sweetness and tanginess that softens the chicken
- Brown sugar: Creates lovely browning and offsets the citrus sharpness
- Avocado oil: Stands up to intense heat making it great for high-temp broiling
- White vinegar: Brings zesty punch and helps make the chicken tender
- Boneless skinless chicken thighs: Stay moist and tasty even when cooked at high heat
- Precooked yellow rice: Cuts down cooking time while adding taste
- Black beans: Pack in extra protein and fiber for a complete dish
- Fresh fruits: Options like pineapple, mango or avocado add cool, juicy contrast
Step-by-Step Instructions
- Get Your Skewers Ready:
- When using wooden skewers, let them soak in water for at least 20 minutes so they won't burn. This really matters for cooking everything evenly and making sure your skewers don't turn into charcoal under the hot broiler. The water makes steam inside the wood so it won't catch fire.
- Set Up Your Oven:
- Cover a baking sheet with parchment paper or foil to make cleanup a breeze. Put your oven rack about 6 inches from the heating element and turn on your broiler. The strong heat will make a tasty browned outside while keeping the chicken juicy inside.
- Whip Up The Cilantro Orange Mixture:
- Mix together finely chopped cilantro, freshly grated garlic, orange juice with some zest, brown sugar, avocado oil, white vinegar, and salt in a small bowl. Stir well until the sugar melts and everything blends together. This mixture is what makes the dish special by adding both flavor and moisture.
- Coat The Chicken:
- Put your chicken pieces in a big mixing bowl and pour half the sauce over them. Mix thoroughly so each piece gets coated evenly, and save the other half of sauce for later. The orange juice and vinegar start working right away to make the meat tender.
- Get Ready To Cook:
- Put marinated chicken onto skewers if you're using them or lay them directly on your prepared baking sheet. Keep small gaps between pieces so they'll cook evenly. Sprinkle a bit more salt on the chicken to bring out more flavor.
- Broil Until Done:
- Cook the chicken under the broiler for about 12 minutes until it's fully cooked and has a golden caramelized outside. The high heat creates an awesome contrast between the crispy exterior and juicy interior. Keep an eye on it since broilers can vary in how hot they get.
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What really makes this dish pop is using good quality oranges. I found this out by chance when I made it once with super sweet oranges from my neighbor's backyard. That natural sweetness mixed with the slight bitter notes from the zest created amazing flavor that you just can't get from store-bought juice.
Sauce Versatility
You can use this tangy orange cilantro sauce for more than just chicken. I often use it to marinate shrimp or white fish like halibut or mahi mahi. The bright tanginess works really well with seafood for a light but filling meal. If you don't eat meat, try brushing it on thick slices of extra firm tofu before cooking. The sauce also works great as a dressing for grain bowls or salads if you mix in a bit more oil.
Make Ahead Options
This meal works great for planning ahead. You can mix up the cilantro orange sauce up to three days early and keep it in the fridge in an airtight container. The chicken actually tastes better if it marinates overnight as the flavors soak in deeper. If you're prepping ahead, get the chicken skewers ready but wait to broil them until you're ready to eat. The fully cooked meal stays good in the fridge for up to three days, making it perfect for quick lunches during the week.
Serving Suggestions
Try setting up a make-your-own bowl station for family meals. Put out the cooked chicken, rice, beans and extra toppings in separate bowls so everyone can build their perfect plate. For something fancier, spread the rice in a circle around a big platter, add beans on top, and arrange the chicken skewers in the middle. Sprinkle with fresh cilantro, orange slices, and fruit salsa. This dish goes really well with a light white wine like Sauvignon Blanc or a cold Mexican beer with lime.
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Whether you're scrambling for a weeknight dinner or planning something for guests, this citrus cilantro chicken always hits the spot!
Frequently Asked Questions
- → Can I swap chicken thighs for breasts?
Absolutely. Chicken breast works fine but cook it carefully since it dries out faster. Shorten the broiling time to 8-10 minutes and test for doneness early.
- → How can I make it spicier?
Adding 1-2 finely chopped jalapeños or a bit of red pepper flakes to the glaze will kick up the heat. A drizzle of your favorite hot sauce is another easy option.
- → Is it okay to prep this ahead of time?
You can leave the chicken in the marinade for up to 24 hours in the fridge. The glaze can also be made in advance and kept fresh in the fridge for up to three days.
- → What oil can I use instead of avocado oil?
Feel free to use olive oil or any neutral oil like canola or vegetable oil. Just make sure it's good for high temperatures since you'll be broiling.
- → Is this naturally gluten-free?
Yes, the chicken and sauce are gluten-free. Just check the ingredients in your yellow rice to avoid any hidden gluten if you're serving someone sensitive.
- → What fruits go best in the salsa?
Pineapple and mango complement the flavors wonderfully. Add avocado for a creamy texture, or try papaya or peach for something different. Use firm yet ripe fruit for the best mix.