How long should I marinate the chicken?

Marinate for at least 2 hours, or up to overnight in the refrigerator. Longer marinating deepens the citrus and cilantro flavor.

Can I make this recipe ahead for meal prep?

Yes. Cook all components, let cool completely, and store in airtight containers for up to 4 days. Reheat chicken gently in a 350°F oven.

What can I substitute for fresh cilantro?

Use flat-leaf parsley or a mix of cilantro and parsley. Cilantro has a distinct flavor, so substitutes will change the taste profile slightly.

Can I use lime juice instead of lemon juice?

Yes. Use 2 tbsp lime juice in place of lemon juice for a more cohesive citrus flavor, though the brightness will shift slightly.

What temperature should the chicken reach?

Roast until the thickest part reaches 165°F on an instant-read thermometer. This ensures food safety without drying out the meat.

Orange Cilantro Chicken with Rice and Beans

Name: Orange Cilantro Chicken with Rice and Beans
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: For the Chicken Marinade:; 1/2 cup olive oil; 1/4 cup orange juice; 2 tbsp lemon juice; 1 orange, zested; 2 tbsp mayonnaise; 1/2 bunch fresh cilantro; 1 tbsp dried oregano; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; For the Chicken:; 3 lbs chicken pieces (thighs and drumsticks); 1 orange, cut into wedges (use the zested orange); For the Cilantro Lime Rice:; 2 cups long-grain white rice; 4 cups water or chicken broth; 1 lime, juiced; 1 tsp salt; 1/4 cup fresh cilantro, chopped; For the Seasoned Black Beans:; 1 (15 oz) can black beans, undrained; 1/4 cup water; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp salt; For the Mexican-Style Corn:; 2 tbsp butter; 1 (15 oz) can corn kernels, drained

CookOSBeta

Orange Cilantro Chicken with Rice and Beans | CookOS

Ingredients

For the Chicken Marinade:
1/2 cup olive oil
1/4 cup orange juice
2 tbsp lemon juice
1 orange, zested
2 tbsp mayonnaise
1/2 bunch fresh cilantro
1 tbsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
For the Chicken:
3 lbs chicken pieces (thighs and drumsticks)
1 orange, cut into wedges (use the zested orange)
For the Cilantro Lime Rice:
2 cups long-grain white rice
4 cups water or chicken broth
1 lime, juiced
1 tsp salt
1/4 cup fresh cilantro, chopped
For the Seasoned Black Beans:
1 (15 oz) can black beans, undrained
1/4 cup water
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
For the Mexican-Style Corn:
2 tbsp butter
1 (15 oz) can corn kernels, drained
2 tbsp fresh cilantro, chopped
1/2 lime, juiced
1/4 cup cotija cheese, crumbled
1/4 tsp salt
1/8 tsp black pepper

35 Ingredients

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Instructions

1
Make the Marinade: In a blender, combine olive oil, orange juice, lemon juice, orange zest, mayonnaise, 1/2 bunch of cilantro, 1 tbsp oregano, 1 tsp cumin, 1 tsp salt, and 1/2 tsp pepper. Blend until smooth.
2
Marinate the Chicken: Place the chicken pieces in a large bowl. Pour the blended marinade over the chicken and toss with your hands until every piece is evenly coated.
3
Prepare Chicken for Roasting: Line a large baking sheet with parchment paper. Arrange the marinated chicken in a single layer. Tuck the orange wedges in and around the chicken pieces.
4
Roast the Chicken: Bake in a preheated oven at 400°F (200°C) for 40-50 minutes, or until the chicken is cooked through and golden brown.
5
Cook the Rice: While the chicken bakes, add rice, water (or broth), juice of 1 lime, and 1 tsp salt to a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
6
Finish the Rice: Once cooked, fluff the rice with a fork. For best results, spread it on a baking sheet to cool slightly. Once cooled, mix in the 1/4 cup of chopped cilantro.
7
Prepare the Black Beans: In a separate saucepan, combine the can of black beans (with liquid), 1/4 cup water, chili powder, 1/2 tsp cumin, 1/2 tsp oregano, and 1/4 tsp salt. Heat over medium heat, stirring occasionally, until warmed through.
8
Prepare the Corn: In a skillet over medium-high heat, melt the butter. Add the drained corn and cook for 3-4 minutes until lightly toasted.
9
Finish the Corn: Remove the corn from the heat. Stir in 2 tbsp chopped cilantro, the juice of 1/2 lime, cotija cheese, 1/4 tsp salt, and 1/8 tsp pepper. Mix to combine.
10
Serve: Plate the roasted chicken with a scoop of cilantro-lime rice, seasoned black beans, and the Mexican-style corn.