Grilled Pollo Plate with Black Beans and Cilantro Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in smoky spices paired with savory black beans and fragrant cilantro-lime rice, capturing classic Latin American flavors. This latin american-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 25 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and marinate at room temperature for 20 minutes.
  2. Step 2: While chicken marinates, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the rice and toast for 2 minutes until slightly nutty.
  3. Step 3: Add 2 cups chicken broth to the rice, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and stir in 1/3 cup chopped fresh cilantro and 2 tbsp lime juice.
  4. Step 4: Heat a grill pan or outdoor grill to medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
  5. Step 5: Meanwhile, heat 1 cup drained and rinsed black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes.
  6. Step 6: Serve the grilled chicken thighs over a bed of cilantro-lime rice with a side of warm black beans.

Frequently asked questions

How long does Grilled Pollo Plate with Black Beans and Cilantro Rice take to make?

Total time is about 50 minutes (25 min prep + 25 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 Grilled Pollo Plate with Black Beans and Cilantro 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 smoked paprika from drying out.

Can I substitute ingredients in Grilled Pollo Plate with Black Beans and Cilantro 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 Grilled Pollo Plate with Black Beans and Cilantro 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 Grilled Pollo Plate with Black Beans and Cilantro 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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