Citrus-Marinated Grilled Chicken with Corn and Black Bean Salad

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

Juicy grilled chicken marinated in bright citrus flavors paired with a smoky corn and black bean salad for an easy summer cookout meal. This mexican-inspired chicken ready in about 35 minutes pairs fresh orange juice, fresh lime juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 20 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish and pour marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Step 3: While the chicken marinates, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cups fresh corn kernels and sauté for 4-5 minutes until lightly charred and tender. Transfer to a bowl.
  4. Step 4: To the corn bowl, add 1 cup rinsed and drained black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and set aside.
  5. Step 5: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard the marinade. Grill chicken for 5-7 minutes per side until cooked through and internal temperature reaches 165°F.
  6. Step 6: Let chicken rest for 5 minutes before slicing. Serve chicken alongside the corn and black bean salad for a colorful and satisfying summer meal.

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Frequently asked questions

How long does Citrus-Marinated Grilled Chicken with Corn and Black Bean Salad take to make?

Total time is about 35 minutes (15 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-Marinated Grilled Chicken with Corn and Black Bean Salad?

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 fresh orange juice from drying out.

Can I substitute ingredients in Citrus-Marinated Grilled Chicken with Corn and Black Bean Salad?

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-Marinated Grilled Chicken with Corn and Black Bean Salad 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-Marinated Grilled Chicken with Corn and Black Bean Salad?

Mexican 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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