Citrus-Marinated Grilled Chicken with Summer Herb Salsa Verde

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts marinated in bright citrus and garlic, grilled to perfection, and topped with a fresh herb-packed salsa verde that celebrates summer flavors. This Mediterranean-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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Whisk to mix.
  2. Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a shallow dish and pour the marinade over them. Turn to coat evenly. Cover and refrigerate for at least 1 hour, up to 4 hours.
  3. Step 3: Preheat the grill to medium-high heat (about 425°F). Remove chicken from marinade and discard marinade.
  4. Step 4: Grill chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest for 5 minutes.
  5. Step 5: Meanwhile, in a small bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 2 tbsp chopped capers, 1 tbsp olive oil, and 1/4 tsp red chili flakes. Stir well to form salsa verde.
  6. Step 6: Slice grilled chicken and spoon the herb salsa verde generously over each piece before serving.

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