Citrus-Grilled Chicken with Charred Corn Salsa

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

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Tender grilled chicken marinated in bright citrus juices paired with a smoky charred corn salsa bursting with fresh herbs and a hint of heat. This American-inspired chicken recipe, ready in about 60 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 370 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.

Prep: 40 min Cook: 20 min Serves 4 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest.
  3. Step 3: While chicken grills, place 3 ears of corn directly on the grill and cook, turning occasionally, until kernels are charred and slightly blackened in spots, about 10 minutes. Remove corn, let cool slightly, then cut kernels off the cob.
  4. Step 4: In a bowl, combine the charred corn kernels with 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 seeded finely chopped jalapeño. Toss gently.
  5. Step 5: Serve the grilled chicken breasts topped with the charred corn salsa for a bright and smoky meal.

Frequently asked questions

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

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orange juice from drying out.

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

American chicken 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.

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