Grilled Citrus-Chile Chicken with Charred Corn Salad

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy grilled chicken breasts marinated in a lively blend of citrus and chile, paired with a smoky charred corn salad tossed with fresh herbs and lime. This Mexican-inspired grilling recipe (gluten free), ready in about 35 minutes, pairs chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (6 oz each) chicken breasts
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 tbsp olive oil
• 1 tsp chipotle chile powder
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 ears corn on the cob
• 1/2 cup red bell pepper, diced
• 1/4 cup cilantro leaves, chopped
• 3 stalks green onions, thinly sliced
• 4 lime wedges

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 1 tsp chipotle chile powder, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Place 4 chicken breasts in a large zip-top bag and pour marinade over them. Seal and refrigerate for at least 1 hour or up to 4 hours.
2. Step 2: Preheat a grill or grill pan to medium-high heat (around 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and rest for 5 minutes.
3. Step 3: While chicken cooks, grill 4 ears of corn directly on the grill, turning occasionally, until kernels are charred in spots, about 10 minutes. Let cool slightly, then cut kernels off the cob into a bowl.
4. Step 4: To the bowl with 1 cup charred corn kernels, add 1/2 cup diced red bell pepper, 1/4 cup chopped cilantro, and 3 thinly sliced green onions. Toss with a squeeze of lime juice from 2 wedges and a pinch of salt.
5. Step 5: Serve grilled chicken breasts atop a bed of the charred corn salad, garnished with remaining lime wedges for extra zest.