Pollo Asado con Frijoles y Arroz Verde (Citrus Grilled Chicken Plate)
Juicy orange and achiote grilled chicken thighs served with creamy pot beans and fragrant coriander and lime rice.
Made with Frijoles de la olla (pot beans) and Cilantro lime rice and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken thighs in a non metal dish or bag and pour over your ready made pollo asado marinade (see the base recipe). Turn to coat, cover and marinate in the fridge for at least 2 hours, or overnight.
- 2
Take the chicken out of the fridge 20 minutes before cooking. Lift the thighs from the marinade and shake off the excess. Throw away the leftover marinade, as it has touched raw chicken.
- 3
Heat a griddle or heavy frying pan over a medium high heat and brush with the oil. Cook the chicken for 6 to 7 minutes a side, until charred and cooked through with no pink and the juices run clear.
13 min - 4
Rest the chicken for 5 minutes, then slice.
- 5
Meanwhile, warm your ready made pot beans with their broth (see the base recipe) until steaming hot all the way through. Reheat the cilantro lime rice (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
- 6
Plate the rice and beans with the sliced chicken, lettuce and radish, and serve with lime wedges.
Tips
- Thighs stay juicy on a grill and are forgiving. For breasts, flatten them to an even thickness and cook for a little less time.
- Marinate for at least 2 hours, but not more than 24, as the citrus can turn the surface mushy.
- Check the chicken is cooked right through. The thickest part should reach 75 C.
Storing and freezing
Cool leftovers within 1 to 2 hours and keep in the fridge for up to 2 days. Reheat the chicken and beans until steaming hot all the way through, and reheat the rice only once.
Questions
Can I cook this in the oven?
Yes. Roast the marinated thighs on a tray at 220 C for 25 to 30 minutes, turning halfway, until cooked through with no pink.
Is it gluten free and dairy free?
Yes. The chicken, marinade, beans and rice are free from gluten, dairy, egg and nuts. Check the label on your achiote paste, as some brands add wheat.
Can I grill it on a barbecue?
Yes. Cook over medium hot coals for 6 to 7 minutes a side until charred and cooked right through. Make sure the barbecue is fully hot before cooking.
More made with frijoles de la olla (pot beans)
Dip de Frijol en Capas (Mexican Layered Bean Dip)
EFNFVChiles Poblanos Rellenos de Frijol (Baked Bean-Stuffed Poblanos)
GFEFNFNopales con Frijoles (Cactus and Pot Bean Stew)
DFEFNFEnsalada de Frijol, Elote y Pico de Gallo (Pot Bean, Sweetcorn and Tomato Salad)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.