Citrus-Marinated Grilled Chicken with Summer Herb Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy grilled chicken breasts marinated in fresh citrus juices and served with a vibrant summer herb and vegetable salad. This Mediterranean-inspired summer cookout recipe, ready in about 90 minutes, pairs 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 chicken breasts
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 1 medium, thinly sliced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 1 tbsp red wine vinegar
• 1 tsp honey

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 bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing.
3. Step 3: Meanwhile, in a large bowl, combine 4 cups mixed salad greens, 1 medium thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
4. Step 4: In a small bowl, whisk together 1 tbsp red wine vinegar, 1 tsp honey, and 1 tbsp olive oil. Season with a pinch of salt and pepper. Drizzle this dressing over the salad and toss gently.
5. Step 5: Serve sliced grilled chicken on a bed of the fresh summer herb salad.