Grilled Citrus-Marinated Chicken with Chimichurri

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 developed and reviewed.

Juicy grilled chicken marinated in bright citrus juices, served with a fresh herbaceous chimichurri sauce for a vibrant finish. This Latin American-inspired chicken recipe, ready in about 85 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 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: 70 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) chicken breasts
1/4 cup orange juice
1/4 cup lime juice
3 tbsp olive oil
3 minced garlic cloves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, combine 1/4 cup orange juice, 1/4 cup lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate in the refrigerator for at least 1 hour.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken breasts from marinade and grill for 6-7 minutes per side until cooked through and juices run clear.
Step 3: While chicken cooks, mix 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/2 tsp red pepper flakes in a small bowl. Stir until combined and season with a pinch of salt to taste.
Step 4: Plate grilled chicken and spoon chimichurri sauce generously over each piece before serving.