Grilled Citrus-Marinated Chicken with Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Juicy grilled chicken thighs marinated with fresh citrus and spices, served with a vibrant black bean and corn salsa bursting with flavor. This Latin American recipe, ready in about 30 minutes, pairs bone-in chicken thighs, fresh orange juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 bone-in chicken thighs
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, minced (optional)
• 1 tbsp olive oil (for salsa)
• to taste salt (for salsa)
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until fully combined. Add 6 bone-in chicken thighs, coating thoroughly, and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Step 2: While the chicken marinates, prepare the salsa by combining 1 can (15 oz) rinsed and drained black beans, 1 cup corn kernels, 1 diced medium red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 minced small jalapeño (if using) in a bowl. Drizzle with 1 tbsp olive oil and season with salt to taste. Stir well and refrigerate until serving.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and juices run clear, reaching an internal temperature of 165°F.
4. Step 4: Let chicken rest for 5 minutes off the heat. Serve the grilled chicken thighs topped with generous spoonfuls of the black bean salsa and lime wedges on the side for squeezing.