Pollo Asado Plates with Black Beans and Cilantro-Lime Rice

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

Grilled marinated chicken thighs served with seasoned black beans and fluffy cilantro-lime rice for a balanced and satisfying meal. This latin american-inspired chicken ready in about 30 minutes pairs boneless, skinless chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 8 boneless, skinless chicken thighs and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until cooked through and nicely charred.
  3. Step 3: While chicken grills, warm 2 cups black beans in a saucepan over medium heat with 1/2 tsp salt and 1/2 tsp black pepper, stirring occasionally.
  4. Step 4: In a large bowl, combine 3 cups cooked long-grain white rice with 1/2 cup chopped fresh cilantro, 2 tbsp chopped green onions, and juice of half a lime; stir to combine.
  5. Step 5: Serve grilled chicken thighs over cilantro-lime rice with a side of seasoned black beans and lime wedges for squeezing.

Frequently asked questions

How long does Pollo Asado Plates with Black Beans and Cilantro-Lime Rice take to make?

Total time is about 30 minutes (15 min prep + 15 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 Pollo Asado Plates with Black Beans and Cilantro-Lime 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 orange juice from drying out.

Can I substitute ingredients in Pollo Asado Plates with Black Beans and Cilantro-Lime 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 Pollo Asado Plates with Black Beans and Cilantro-Lime 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 Pollo Asado Plates with Black Beans and Cilantro-Lime 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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