Grilled Citrus-Ginger Chicken with Spiced Quinoa Salad

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

Juicy grilled chicken marinated in bright citrus and fresh ginger, served alongside a warm, spiced quinoa salad with toasted almonds and herbs. This mediterranean-inspired chicken (gluten-free) ready in about 65 minutes pairs boneless skinless chicken thighs, 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: 40 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/3 cup orange juice, 2 tbsp lime juice, 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 2 tbsp olive oil. Add 1 lb boneless skinless chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes.
  2. Step 2: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, 1/4 tsp ground cinnamon, and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: While quinoa cooks, preheat grill or grill pan to medium-high heat. Remove chicken from marinade and brush with remaining 1 tbsp olive oil. Grill for 5-6 minutes per side until internal temperature reaches 165°F and charred grill marks appear.
  4. Step 4: Stir 1/4 cup chopped toasted almonds and 1/4 cup chopped fresh parsley into the fluffy quinoa. Season with 1/2 tsp black pepper and additional salt if needed.
  5. Step 5: Plate the grilled chicken alongside a generous scoop of the spiced quinoa salad. Serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Citrus-Ginger Chicken with Spiced Quinoa Salad take to make?

Total time is about 65 minutes (40 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-Ginger Chicken with Spiced Quinoa 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 orange juice from drying out.

Can I substitute ingredients in Grilled Citrus-Ginger Chicken with Spiced Quinoa 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-Ginger Chicken with Spiced Quinoa 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-Ginger Chicken with Spiced Quinoa 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.

Related recipes