Grilled Citrus-Marinated Chicken with Cilantro Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in bright citrus and garlic, served with a fresh cilantro tomatillo salsa. This mexican-inspired chicken ready in about 30 minutes blends fresh orange juice, fresh lime juice, minced garlic cloves 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: Meanwhile, boil 6 medium husked and rinsed tomatillos in 2 cups water for 5 minutes until softened. Drain and transfer to a blender with 1 cup packed cilantro leaves, 1 small seeded jalapeño, 1/4 cup chopped white onion, 1/4 cup water, and 1/2 tsp salt. Blend until smooth and bright green.
  4. Step 4: Serve grilled chicken breasts topped with generous spoonfuls of the fresh cilantro tomatillo salsa verde.

Frequently asked questions

How long does Grilled Citrus-Marinated Chicken with Cilantro Salsa Verde take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Citrus-Marinated Chicken with Cilantro Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Citrus-Marinated Chicken with Cilantro Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Citrus-Marinated Chicken with Cilantro Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Citrus-Marinated Chicken with Cilantro Salsa Verde?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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