Grilled Citrus-Marinated Chicken with Southwest Corn Salad

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

Juicy grilled chicken breasts marinated in bright citrus and smoky chipotle, paired with a fresh corn salad bursting with flavors of red onion and cilantro. This mexican-inspired chicken (gluten free) ready in about 55 minutes pairs fresh orange juice, fresh lime juice, chipotle chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tsp chipotle chili powder, 2 tbsp olive oil, 2 minced garlic cloves, 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 30 minutes, up to 2 hours.
  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. Remove from grill and let rest 5 minutes.
  3. Step 3: While the chicken grills, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cups corn kernels and sauté for 5 minutes until slightly charred and tender. Transfer to a bowl to cool.
  4. Step 4: To the cooled corn, add 1 small diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño (seeded), and 1 tsp honey. Stir gently to combine and season with salt to taste.
  5. Step 5: Serve grilled chicken breasts alongside the fresh corn salad.

Frequently asked questions

How long does Grilled Citrus-Marinated Chicken with Southwest Corn Salad take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Citrus-Marinated Chicken with Southwest Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh orange juice from drying out.

Can I substitute ingredients in Grilled Citrus-Marinated Chicken with Southwest Corn Salad?

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 Southwest Corn Salad 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.

Is Grilled Citrus-Marinated Chicken with Southwest Corn Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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