Citrus-Marinated Grilled Chicken with Corn and Tomato Salsa

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

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 ready in about 30 minutes blends fresh orange juice, fresh lemon juice, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Citrus-Marinated Grilled Chicken with Corn and Tomato Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Citrus-Marinated Grilled Chicken with Corn and Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Citrus-Marinated Grilled Chicken with Corn and Tomato 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-Marinated Grilled Chicken with Corn and Tomato 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-Marinated Grilled Chicken with Corn and Tomato Salsa?

Mexican summer cookout 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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