Grilled Citrus-Marinated Chicken with Roasted Poblano Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in bright citrus and smoky spices, served with a vibrant roasted poblano pepper salsa. This mexican-inspired chicken ready in about 40 minutes blends fresh orange juice, fresh lime juice, olive oil 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: 20 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Add 4 boneless skinless chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 1 hour or up to 4 hours for best flavor.
  3. Step 3: While chicken marinates, char 2 large poblano peppers directly over a gas burner or under a broiler, turning until skin is blackened and blistered, about 10 minutes. Place peppers in a bowl and cover with plastic wrap for 10 minutes, then peel off skins, remove stems and seeds, and chop finely.
  4. Step 4: In a medium bowl, mix chopped poblano peppers with 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Season with a pinch of salt and set aside.
  5. Step 5: Preheat grill to medium-high heat (about 400°F). Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
  6. Step 6: Let chicken rest for 5 minutes before serving, topped generously with the roasted poblano salsa.

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Frequently asked questions

How long does Grilled Citrus-Marinated Chicken with Roasted Poblano Salsa take to make?

Total time is about 40 minutes (20 min prep + 20 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 Roasted Poblano Salsa?

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 Roasted Poblano Salsa?

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 Roasted Poblano Salsa 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 Roasted Poblano Salsa?

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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