Grilled Citrus-Marinated Chicken with Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy grilled chicken breasts marinated in a bright citrus and herb blend, served alongside a smoky charred corn salad with fresh herbs and lime. This american-inspired grilling ready in about 60 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 350 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/4 cup orange juice
• 2 tbsp lime juice
• 3 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 4 ears fresh corn on the cob, husked
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1 tsp lime zest
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 4 boneless skinless chicken breasts, turning to coat, and marinate at room temperature for 30 minutes.
2. Step 2: While chicken marinates, preheat a grill or grill pan to medium-high heat. Brush 4 ears of husked corn with 1 tbsp olive oil. Grill corn, turning occasionally, for about 10 minutes until charred and tender. Let cool slightly, then cut kernels off the cob into a bowl.
3. Step 3: To the bowl with corn kernels, add 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced small jalapeño (seeded for less heat), 1 tsp lime zest, and 2 tbsp chopped fresh parsley. Toss well and set aside.
4. Step 4: Remove chicken breasts from marinade and grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes before slicing.
5. Step 5: Serve sliced grilled chicken with a generous scoop of charred corn salad alongside. Drizzle any reserved marinade over chicken for extra flavor.