Ingredients

• 1/4 – 1/2 cup cilantro, finely chopped
  
• 2 cloves garlic, grated
  
• juice of 2 oranges (about 4–5 tablespoons juice) + a bit of zest
  
• 3 tablespoons brown sugar
  
• 3 tablespoons avocado oil
  
• 2 tablespoons white vinegar
  
• 1 1/2 teaspoons salt

• 1.25 pounds boneless skinless chicken thighs, cut into bite sized pieces
  
• wood or metal skewers (optional)
  

• one 8.8-ounce pouch pre-made yellow rice (or make your own!)
  
• one 14-ounce can refried or regular black beans
  
• 1–2 cups diced pineapple, mango, and/or avocado (optional)

Instructions

1. If you plan to use wooden skewers, start soaking them now.
2. Line a sheet pan with parchment paper or foil. Switch the oven to broil and position a rack near the top — about 6 inches from the heat source.
3. Place the chicken pieces in a large bowl.
4. Stir together all sauce ingredients in a separate small bowl.
5. Pour half of the sauce over the chicken and mix until coated. Keep the remaining sauce aside. Skewer the chicken, or simply place the pieces straight onto the prepared pan. Add a small pinch of extra salt if you’d like.
6. Broil for about 12 minutes, or until the chicken is fully cooked and nicely browned.
7. If you want a quick fruit topping, combine a bit of the reserved sauce with the chopped pineapple, mango, or avocado.
8. Brush the hot chicken with the remaining sauce. Serve with rice, beans, and your fresh fruit mix.

• If your broiler has high and low settings, choose high.
  
• Wooden skewers need a 20–30 minute soak before use.
  
• Parchment paper generally holds up fine for this recipe due to the moisture from the chicken and sauce, though foil works too if you prefer.
  
• The sauce is intentionally salty because only part of it cooks on the chicken. If you’re sensitive to salt, start with 1 teaspoon and adjust later.
  
• Rice and bean ideas: store-bought yellow rice or homemade, refried beans or ready-to-serve black beans all work well.