Grilled Citrus-Chili Chicken with Charred Corn Salad
Juicy grilled chicken marinated in zesty citrus and smoky chili, paired with a vibrant charred corn and black bean salad. This mexican-inspired chicken (gluten free) ready in about 60 minutes pairs (6 oz each) 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 420 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 (6 oz each) chicken breasts
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tsp chipotle chili powder
- 3 minced garlic cloves
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 3 ears corn on the cob
- 1 cup cooked black beans
- 1 diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/2 tsp cumin powder
- 1 tbsp honey
Instructions
- Step 1: In a bowl, combine 1/2 cup orange juice, 1/4 cup lime juice, 1 tsp chipotle chili powder, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Add 4 chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes.
- Step 2: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred and juicy.
- Step 3: Meanwhile, char 3 ears of corn directly on the grill, turning occasionally, until kernels are blackened in spots, about 10 minutes. Let cool slightly, then cut kernels off the cob.
- Step 4: In a large bowl, mix the grilled corn kernels, 1 cup cooked black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 tsp cumin powder, and 1 tbsp honey. Toss gently until combined and flavors meld.
- Step 5: Serve the grilled citrus-chili chicken breasts atop a bed of the charred corn salad for a colorful, flavorful meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Citrus-Chili Chicken with Charred Corn Salad take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Citrus-Chili Chicken with Charred Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Grilled Citrus-Chili Chicken with Charred Corn Salad?
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 Grilled Citrus-Chili Chicken with Charred Corn Salad 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.
Is Grilled Citrus-Chili Chicken with Charred Corn Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
