Citrus-Cumin Grilled Chicken with Summer Corn Salsa

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Juicy grilled chicken marinated in bright citrus and cumin, served with a fresh summer corn and tomato salsa bursting with flavor. This Mexican-inspired summer cookout recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lime juice
• 1 tbsp ground cumin
• 3 cloves, minced garlic cloves
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (about 3 ears) fresh corn kernels
• 1 cup, quartered cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tsp lime zest

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lime juice, 1 tbsp ground cumin, 3 minced garlic cloves, 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat thoroughly. Marinate in the refrigerator for 30 minutes.
2. Step 2: Meanwhile, combine 2 cups fresh corn kernels, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced seeded jalapeño, and 1 tsp lime zest in a bowl. Toss gently and refrigerate until ready to serve.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side or until internal temperature reaches 165°F and juices run clear.
4. Step 4: Serve grilled chicken topped with the fresh summer corn salsa, drizzling remaining 1 tbsp olive oil over chicken before plating for extra moisture.