Grilled Citrus-Marinated Chicken with Brazilian Vinagrete Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy grilled chicken marinated in a vibrant citrus blend, served with a fresh Brazilian vinagrete salsa of tomatoes, onions, and peppers. This brazilian-inspired chicken ready in about 82 minutes blends boneless skinless chicken thighs, fresh orange juice, lime 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

• 1 lb boneless skinless chicken thighs
• 1/4 cup fresh orange juice
• 2 tbsp lime juice
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, diced tomato
• 1/2, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp red wine vinegar
• 1 tbsp olive oil (for salsa)
• 1/2 tsp salt (for salsa)
• 1/4 tsp black pepper (for salsa)

Instructions

1. Step 1: In a bowl, combine 1/4 cup fresh orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and marinate for at least 1 hour in the refrigerator.
2. Step 2: Meanwhile, prepare the vinagrete salsa by mixing 1 large diced tomato, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside to let flavors meld.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: Let chicken rest for 5 minutes, then slice and serve topped with the fresh vinagrete salsa.