• 1 Bell & Evans Half Chicken
• ½ cup olive oil, plus more for brushing grates
• ½ cup orange juice
• 2 lemons, juiced
• 3 limes, juiced
• ¼ cup chopped fresh cilantro, plus more for garnish
• 8 cloves garlic, minced
• 2 tsp chopped fresh oregano
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp pepper
• 1 (15-oz) can black beans, rinsed and drained
• 2 cups cooked long-grain white rice, kept warm

Place the chicken in a resealable bag. Add the oil, orange juice, lemon juice, lime juice, cilantro, garlic, oregano, cumin, salt and pepper. Massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.

Brush excess marinade off the chicken. Heat the grill or grill pan to medium heat, brush the grates with oil. Grill the chicken until dark golden-brown and internal temperature reaches 165°F, about 15-20 minutes per side. Allow to rest for 10 minutes.

Meanwhile, heat the beans in a small saucepan over low heat until hot, about 5 minutes.

Garnish the chicken with cilantro. Serve with black beans and rice.