Citrus-Marinated Grilled Chicken with Corn and Tomato Salsa

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Marinated in a bright citrus blend, grilled to perfection, and served with a fresh corn and tomato salsa bursting with summer flavors. This Mexican-inspired summer cookout recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, orange juice, lemon 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, about 6 oz each boneless skinless chicken breasts
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 3, minced garlic cloves
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp, divided kosher salt
• 1/2 tsp, divided black pepper
• 1 1/2 cups (from 2 ears) fresh corn kernels
• 1 cup, quartered cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped cilantro leaves
• 1 small, seeded and minced jalapeño

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 fresh orange juice, 1/4 cup fresh lemon juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper until well combined. Place 4 boneless skinless chicken breasts in a large resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 1 hour, up to 4 hours.
2. Step 2: Meanwhile, prepare the salsa by combining 1 1/2 cups fresh corn kernels, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro leaves, 1 minced small jalapeño, 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a bowl. Stir gently and set aside to let flavors meld.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, discarding marinade. Grill chicken for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear, turning once.
4. Step 4: Transfer grilled chicken to a platter and let rest for 5 minutes. Serve topped with the fresh corn and tomato salsa for a vibrant summer meal.