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This cilantro orange chicken delivers bright, zesty flavors in a weeknight-friendly package. The tangy citrus marinade infuses the juicy chicken thighs with Mexican-inspired flavors while the quick broil method ensures dinner is on the table fast. Paired with yellow rice and beans, it's a complete meal that feels special without hours of effort.
I created this recipe during a particularly hectic week when I needed something impressive but quick. My family was immediately hooked on the bright cilantro orange combination, and it's now our go-to solution for last-minute dinner guests.
Ingredients
- Cilantro leaves and tender stems: Fresh cilantro provides the backbone of flavor. Make sure to rinse thoroughly to remove any grit.
- Garlic cloves: Freshly grated garlic delivers potent flavor that mellows beautifully when cooked.
- Fresh orange juice and zest: The acidic brightness cuts through the richness of the chicken thighs while the natural sugars help create a beautiful glaze.
- Brown sugar: Enhances the caramelization process and balances the acidity of the citrus.
- Avocado oil: Has a neutral flavor and high smoke point, ideal for broiling.
- White vinegar: Adds a sharp tang that keeps the sauce from being one dimensional.
- Salt: Enhances all the flavors and helps tenderize the chicken.
- Boneless skinless chicken thighs: They stay juicy even with high heat cooking and absorb marinade wonderfully.
- Yellow rice: Adds color and subtle saffron notes that complement the citrus chicken.
- Black beans: Provide hearty protein and fiber, making the meal more substantial.
- Fresh fruit: Optional but highly recommended for adding sweet contrast and freshness.
How To Make Cilantro Orange Chicken
- Prepare the skewers:
- Soak wooden skewers in water for at least 30 minutes to prevent burning. Meanwhile, line your baking sheet with parchment or foil for easy cleanup. Position your oven rack about 6 inches from the broiler element and preheat it. This distance allows for quick cooking without charring.
- Mix the sauce:
- Combine finely chopped cilantro, freshly grated garlic, orange juice plus zest, brown sugar, avocado oil, white vinegar, and salt in a bowl. Whisk thoroughly until the sugar begins to dissolve. The sauce should be bright green with visible flecks of orange zest. Fresh ingredients make all the difference here, especially the hand-grated garlic.
- Marinate the chicken:
- Place bite-sized chicken thigh pieces in a large bowl. Pour half of your fresh cilantro orange sauce over the chicken, reserving the remainder. Toss thoroughly ensuring each piece gets coated. The chicken doesn’t need to marinate long; the acidity in the sauce works quickly to add flavor.
- Skewer and arrange:
- Thread the saucy chicken pieces onto your prepared skewers, allowing excess sauce to drip off. If skipping skewers, arrange the chicken pieces directly on your prepared baking sheet leaving small spaces between pieces. A quick additional sprinkle of salt adds an extra flavor dimension.
- Broil to perfection:
- Place the chicken under the broiler for approximately 12 minutes. The high heat caramelizes the sugars in the sauce creating a beautiful glaze while cooking the chicken through. Watch carefully during the last few minutes as the sauce can quickly go from caramelized to burnt.
- Prepare the fruit salsa:
- While the chicken cooks, combine a small amount of the reserved sauce with diced fresh fruit like pineapple, mango, or avocado. The acid in the sauce brightens the fruit while the sweetness complements the savory chicken.
- Serve and enjoy:
- Brush the cooked chicken with remaining sauce for an extra flavor boost. Serve alongside yellow rice, black beans, and your freshly prepared fruit salsa. The combination of textures and flavors creates a satisfying complete meal.
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I absolutely adore how the fresh cilantro and orange come together in this sauce. My grandmother always paired citrus with chicken, saying the acid helps break down the proteins making them more tender. She was right—this technique creates incredibly juicy chicken without much effort.
Make Ahead Options
The cilantro orange sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This makes weeknight preparation even faster: simply cut your chicken, toss with the premade sauce, and broil. The sauce may separate slightly during storage—just whisk it together before using. For a complete make-ahead meal, prep the chicken and sauce separately, then combine and cook the day you plan to serve.
Ingredient Swaps That Work
If cilantro isn’t your favorite herb, substitute flat-leaf parsley for a different but equally fresh flavor profile. Boneless chicken breast can replace thighs, but reduce the cooking time by about 2 minutes to prevent drying out. Apple cider vinegar makes a good substitute for white vinegar, adding a subtle fruity note. For a spicy variation, add a diced jalapeño or half teaspoon of red pepper flakes to the sauce. When fresh oranges aren’t available, use four tablespoons of bottled orange juice plus one teaspoon of orange extract to maintain that essential citrus character.
Serving Suggestions
While this cilantro orange chicken is delicious with the suggested rice and beans, consider some creative alternatives. Serve it over creamy polenta for a comforting twist, or with warm corn tortillas and sliced avocado for chicken tacos. For a lighter option, arrange the skewers over a large green salad with sliced oranges and toasted almonds. The chicken also makes excellent meal prep leftovers, sliced cold over grain bowls or wrapped in lettuce cups with extra fruit salsa.
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Storage And Reheating
Leftover cilantro orange chicken will keep in an airtight container in the refrigerator for up to three days. For best results, store the chicken separate from the rice and beans to prevent sogginess. When reheating, avoid the microwave, which can make the chicken rubbery. Instead, place the chicken in a covered baking dish with a tablespoon of water and heat at 325°F for about 10 minutes until just warmed through. The chicken is also delicious served cold in salads or grain bowls, making it perfect for packed lunches.
Frequently Asked Questions
- → Can I substitute chicken thighs with another cut?
Yes, chicken breasts can be used instead. However, chicken thighs tend to stay juicier and have more flavor.
- → What can I use as a vegetarian alternative?
Firm tofu or tempeh can be marinated in the cilantro-orange sauce and roasted for a plant-based option.
- → Can I prepare the cilantro orange sauce in advance?
Absolutely! You can make the sauce up to 3 days ahead and store it in an airtight container in the refrigerator.
- → Do I need to soak the skewers before use?
If you're using wooden skewers, soak them in water for at least 30 minutes to prevent burning during broiling.
- → What other sides pair well with this dish?
Besides yellow rice and beans, you can serve it with quinoa, roasted vegetables, or a fresh green salad for variety.
- → Can I make this dish spicy?
Yes, you can add a pinch of chili flakes or a diced jalapeño to the cilantro orange sauce for added heat.