Citrus-Cumin Grilled Chicken with Summer Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes blends freshly squeezed orange juice, freshly squeezed lime juice, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Citrus-Cumin Grilled Chicken with Summer Corn Salsa take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Citrus-Cumin Grilled Chicken with Summer Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Citrus-Cumin Grilled Chicken with Summer Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Cumin Grilled Chicken with Summer Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Cumin Grilled Chicken with Summer Corn Salsa?

Mexican summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes