Citrus-Marinated Grilled Chicken with Summer Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in a bright blend of citrus and herbs, served alongside a fresh summer corn salsa bursting with sweet and tangy flavors. This mexican-inspired chicken ready in about 27 minutes blends fresh squeezed orange juice, fresh squeezed lime juice, olive oil 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: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts (about 6 oz each) in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably 3 hours for maximum flavor.
  3. Step 3: While the chicken marinates, prepare the summer corn salsa by combining 2 cups fresh corn kernels, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 small minced and seeded jalapeño, 2 tbsp fresh lime juice, and 2 tbsp chopped cilantro leaves in a bowl. Stir and refrigerate until serving.
  4. Step 4: Preheat a grill or grill pan to medium-high heat (around 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Let chicken rest for 5 minutes, then slice and serve topped with the fresh summer corn salsa for a bright and satisfying meal.

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Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Summer Corn 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 Summer Corn 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 Summer Corn 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 Summer Corn Salsa?

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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