Grilled Citrus-Chili Chicken with Roasted Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in a tangy citrus and chili blend served with a smoky roasted corn and black bean salad. This latin american-inspired chicken ready in about 40 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 380 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: 25 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

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 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Place 4 chicken breasts into a resealable bag and pour marinade over them, refrigerating for at least 1 hour or up to 4 hours.
  2. Step 2: Preheat a grill or grill pan to medium-high heat. Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear, with char marks visible.
  3. Step 3: While chicken grills, heat a skillet over medium-high heat. Add 2 cups corn kernels and cook, stirring occasionally, until they are lightly charred and fragrant, about 5 minutes. Remove from heat and transfer to a bowl.
  4. Step 4: To the corn, add 1 cup drained black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced jalapeño, 1/4 cup chopped fresh cilantro, 1 tsp lime zest, and 1 tbsp honey. Toss gently to combine the smoky, sweet, and spicy flavors.
  5. Step 5: Plate the grilled chicken breasts alongside a generous scoop of roasted corn salad for a vibrant and flavorful meal.

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Frequently asked questions

How long does Grilled Citrus-Chili Chicken with Roasted Corn Salad take to make?

Total time is about 40 minutes (15 min prep + 25 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 Roasted 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 Roasted 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 Roasted 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.

What goes well with Grilled Citrus-Chili Chicken with Roasted Corn Salad?

Latin American 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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