Grilled Citrus-Honey Chicken with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Juicy grilled chicken breasts marinated in a zesty citrus-honey glaze, served with a vibrant charred corn salsa bursting with fresh flavors. This american-inspired grilling ready in about 40 minutes blends (6 oz each) chicken breasts, orange juice, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 lemon juice
• 3 tbsp honey
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 ears, husked corn on the cob
• 1 small, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lemon juice, 3 tbsp honey, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 chicken breasts in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: Preheat a grill or grill pan to medium-high heat. While heating, place 3 husked corn ears directly on the grill, turning every 2 minutes until charred and tender, about 10 minutes total. Remove and let cool.
4. Step 4: Cut the charred corn kernels off the cobs and transfer to a bowl. Add 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 small minced jalapeño. Toss to combine and set aside.
5. Step 5: Remove chicken from marinade and grill over medium-high heat for 5-6 minutes per side, or until internal temperature reaches 165°F and juices run clear.
6. Step 6: Let chicken rest for 5 minutes before slicing. Serve with the fresh charred corn salsa on top or on the side.