Grilled Citrus-Marinated Chicken with Black Bean Salad

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

Juicy grilled chicken marinated in vibrant citrus and herbs, served alongside a refreshing black bean and corn salad with a hint of smoky paprika. This mexican-inspired chicken (gluten free, high protein) ready in about 30 minutes pairs orange juice, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a sealable bag and pour the marinade over them. Refrigerate for at least 1 hour.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred on the edges. Let rest 5 minutes.
  3. Step 3: Meanwhile, in a mixing bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup thawed corn kernels, 1/4 cup chopped fresh cilantro, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion. Drizzle with 2 tbsp olive oil, 2 tbsp fresh lime juice, and sprinkle 1/2 tsp salt. Toss gently until well combined.
  4. Step 4: Serve grilled chicken sliced over a bed of the black bean salad, garnishing with extra cilantro if desired.

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Frequently asked questions

How long does Grilled Citrus-Marinated Chicken with Black Bean Salad take to make?

Total time is about 30 minutes (15 min prep + 15 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-Marinated Chicken with Black Bean 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-Marinated Chicken with Black Bean 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-Marinated Chicken with Black Bean 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-Marinated Chicken with Black Bean Salad gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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