Grilled Citrus-Marinated Chicken with Pico de Gallo

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 blend served alongside a fresh, vibrant pico de gallo salsa. This Mexican-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless 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: 15 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1/2 cup orange juice
1/4 cup lime juice
3 tbsp olive oil
3 cloves minced garlic
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
3 medium, diced roma tomatoes
1/2 small, finely chopped white onion
1 small, seeded and minced jalapeño
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until combined. Place 4 boneless skinless chicken breasts in a resealable bag and pour marinade over them. Seal and refrigerate for at least 1 hour or up to 4 hours.
Step 2: While the chicken marinates, combine 3 diced roma tomatoes, 1/2 small finely chopped white onion, 1 minced jalapeño (seeded for less heat), and 1/4 cup chopped fresh cilantro in a bowl. Mix gently and set aside to let flavors meld.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest for 5 minutes.
Step 4: Serve grilled chicken topped with a generous spoonful of fresh pico de gallo and lime wedges on the side for squeezing over.