Citrus-Marinated Grilled Chicken with Corn and Avocado Salsa

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts marinated in a bright citrus blend served with a fresh corn and avocado salsa perfect for summer grilling. 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1/2 cup fresh orange juice
1/4 cup fresh lime juice
3 tbsp olive oil
3 minced garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 cups (from about 3 ears) fresh corn kernels
1 diced ripe avocado
1 cup halved cherry tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped cilantro

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Instructions

Step 1: In a large bowl, combine 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat thoroughly. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
Step 3: While chicken cooks, in a medium bowl mix 2 cups fresh corn kernels, 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro. Toss gently to combine.
Step 4: Let grilled chicken rest for 5 minutes, then slice and serve topped with the fresh corn and avocado salsa for a vibrant summer meal.