Spiced Pollo Asado with Cilantro-Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Tender chicken thighs marinated in zesty citrus and warm spices, grilled to perfection and served alongside fluffy cilantro-lime rice. This Mexican-inspired chicken recipe, ready in about 155 minutes, pairs bone-in, skin-on 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 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.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1/4 cup orange juice
• 2 tbsp lime juice
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 1 tsp lime zest
• 1 tbsp butter
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat. Cover and marinate for at least 2 hours in the refrigerator.
2. Step 2: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 2 cups water, 1/2 tsp salt, and 1 tbsp butter. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
3. Step 3: Remove rice from heat and fluff with a fork. Stir in 1/4 cup chopped fresh cilantro and 1 tsp lime zest. Cover and keep warm.
4. Step 4: Preheat grill to medium-high heat. Remove chicken from marinade and grill skin-side down for 6-7 minutes until skin is crisp and golden. Flip and grill for another 6-8 minutes until internal temperature reaches 165°F.
5. Step 5: Remove chicken and let rest for 5 minutes. Serve each chicken thigh on a bed of cilantro-lime rice, garnished with extra lime wedges if desired.