Cilantro-Lime Grilled Chicken with Black Bean Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in fresh cilantro and lime, grilled to perfection and paired with flavorful black bean rice for a balanced and vibrant meal. This latin american-inspired chicken ready in about 100 minutes pairs boneless skinless chicken thighs, fresh cilantro leaves chopped, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 30 min Serves 4 Latin American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup chopped fresh cilantro, 1/4 cup lime juice, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, toss to coat completely, cover and refrigerate for at least 1 hour.
  3. Step 3: While marinating, heat 1 tbsp vegetable oil in a saucepan over medium heat; sauté 1/2 cup diced onion for 3-4 minutes until translucent.
  4. Step 4: Add 1 cup long grain white rice to the saucepan and stir for 2 minutes until lightly toasted.
  5. Step 5: Pour in 2 cups chicken broth and bring to a boil; reduce heat to low, cover and simmer for 15 minutes.
  6. Step 6: After the rice has cooked 15 minutes, stir in 1 cup cooked black beans, cover again and cook for 5 more minutes until rice is tender.
  7. Step 7: Preheat grill or grill pan to medium-high heat; grill the marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and exterior is nicely charred.
  8. Step 8: Serve the grilled chicken atop the black bean rice, garnished with extra cilantro if desired.

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Frequently asked questions

How long does Cilantro-Lime Grilled Chicken with Black Bean Rice take to make?

Total time is about 100 minutes (70 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Grilled Chicken with Black Bean Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh cilantro leaves chopped from drying out.

Can I substitute ingredients in Cilantro-Lime Grilled Chicken with Black Bean Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Grilled Chicken with Black Bean Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cilantro-Lime Grilled Chicken with Black Bean Rice?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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