Grilled Citrus-Ginger Chicken with Spiced Quinoa Salad

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 recipe (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 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

• 1 lb boneless skinless chicken thighs
• 1/3 cup orange juice
• 2 tbsp lime juice
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup toasted almonds, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.