Pollo a la Parrilla with Black Beans and Spanish Rice

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Flame-grilled chicken marinated in zesty spices served alongside hearty black beans and saffron-infused Spanish rice. This Mexican-inspired grilling recipe, ready in about 105 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

Ingredients

• 4 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp ground oregano
• 2 tbsp fresh lime juice
• 1.5 tsp salt
• 1 tsp black pepper
• 2 cups black beans, cooked
• 1/2 white onion, diced
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1 tbsp tomato paste
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground oregano, 2 tbsp fresh lime juice, 1.5 tsp salt, and 1 tsp black pepper. Coat 4 bone-in chicken thighs in the marinade and refrigerate for at least 1 hour.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and skin is nicely charred.
3. Step 3: While the chicken grills, heat a saucepan over medium heat and sauté 1/2 diced white onion in 1 tbsp olive oil until translucent, about 4 minutes.
4. Step 4: Add 1 cup long grain white rice, 1 tbsp tomato paste, and 1/4 tsp saffron threads to the onion and stir for 2 minutes until fragrant.
5. Step 5: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and fluffy.
6. Step 6: Warm 2 cups cooked black beans in a separate pot over low heat.
7. Step 7: Serve the grilled pollo a la parrilla with spoonfuls of saffron Spanish rice and black beans, garnished with 1/4 cup chopped fresh cilantro.