Grilled Citrus-Marinated Chicken with Herb Chimichurri

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 breasts marinated in bright citrus and garlic, paired with a vibrant herbaceous chimichurri sauce. This Latin American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, orange juice, lemon 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1/4 cup orange juice
1/4 cup lemon juice
3 tbsp olive oil
3 garlic cloves, minced
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
1/3 cup olive oil (for chimichurri)

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a shallow dish and pour marinade over them. Cover and refrigerate for at least 1 hour or up to 4 hours.
Step 2: While the chicken marinates, prepare the chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/3 cup olive oil in a bowl. Stir until well mixed and set aside.
Step 3: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
Step 4: Transfer grilled chicken to a serving platter and spoon generous amounts of herb chimichurri over each breast. Serve immediately with grilled vegetables or a fresh salad.