Grilled Citrus-Honey Chicken Thighs with Cumin-Spiced Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy grilled chicken thighs marinated in a tangy citrus and honey glaze paired with a refreshing cumin-spiced quinoa salad. This mediterranean-inspired chicken (gluten free) ready in about 70 minutes pairs fresh orange juice, fresh lemon juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 6 pieces (about 1.5 lbs) boneless skinless chicken thighs
• 1/3 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp honey
• 3, minced garlic cloves
• 1 tsp ground cumin
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup quinoa
• 2 cups water
• 1 small, diced red bell pepper
• 1/2 medium, diced cucumber
• 1/4 cup, chopped fresh parsley
• 1/4 small, finely chopped red onion
• 1 tsp lemon zest

Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tbsp honey, 3 minced garlic cloves, 1 tsp ground cumin, 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper to create the marinade. Add 6 boneless skinless chicken thighs and coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1 hour.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a large bowl, toss the cooked quinoa with 1 diced small red bell pepper, 1/2 diced medium cucumber, 1/4 cup chopped fresh parsley, 1/4 small finely chopped red onion, 1 tsp lemon zest, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and set aside.
4. Step 4: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken has nice grill marks. Let rest 5 minutes before serving.
5. Step 5: Serve grilled chicken thighs atop the cumin-spiced quinoa salad for a balanced, flavorful meal.