Grilled Citrus-Marinated Chicken with Chili and Lime

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts marinated in a zesty citrus and chili blend, finished with fresh lime for a bright, spicy flavor. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 1 tbsp chili powder, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until fully combined and fragrant.
  2. Step 2: Place 4 chicken breasts (6 oz each) in a large resealable plastic bag and pour the marinade over them. Seal the bag tightly, massage to coat, and refrigerate for at least 1 hour or up to 4 hours for optimal flavor.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side until juices run clear and internal temperature reaches 165°F.
  4. Step 4: Transfer chicken to a plate, cover loosely with foil, and rest for 5 minutes to retain juices.
  5. Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the chicken and serve with lime wedges for squeezing over the top for a fresh, tangy finish.

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