Citrus-Infused Grilled Chicken with Tropical Salsa

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender grilled chicken breasts marinated in a zesty blend of citrus and spices, paired with a fresh, vibrant tropical fruit salsa. This Caribbean-inspired chicken recipe, ready in about 30 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 320 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
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced mango
• 1 cup diced pineapple
• 1 small, finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro
• 1 small, deseeded and minced jalapeño
• 1 tsp lime zest
• 1 tsp honey

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well combined. Place 4 boneless skinless chicken breasts in a large resealable bag and pour marinade over them. Seal and refrigerate for at least 1 hour, preferably 4 hours.
2. Step 2: While the chicken marinates, prepare the tropical salsa by combining 1 diced mango, 1 cup diced pineapple, 1 small finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 small deseeded and minced jalapeño, 1 tsp lime zest, and 1 tsp honey 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 the chicken is nicely charred and cooked through.
4. Step 4: Let chicken rest for 5 minutes, then slice and serve topped with the chilled tropical salsa for a refreshing contrast.