Grilled Citrus-Pepper Chicken with Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A zesty grilled chicken marinated in citrus and black pepper, paired with a vibrant roasted corn salsa for a fresh, smoky finish. This Mexican-inspired chicken recipe, ready in about 90 minutes, pairs 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.

Ingredients

• 4 pieces, about 6 oz each chicken breasts
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 2 tsp, freshly cracked black pepper
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 cup roasted corn kernels
• 1 medium, diced red bell pepper
• 1/4 cup, chopped cilantro
• 1/4 cup, finely diced red onion
• 1, seeded and minced jalapeño
• 2 tbsp lime juice
• 1 tsp salt

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 1/2 cup orange juice, 1/4 cup lemon juice, 2 tsp freshly cracked black pepper, 3 tbsp olive oil, and 3 minced garlic cloves to create the marinade. Place 4 chicken breasts into the marinade, cover, and refrigerate for at least 1 hour to allow flavors to penetrate.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove the chicken from the marinade and discard the marinade. Grill each chicken breast for 6-7 minutes per side until internal temperature reaches 165°F and the surface develops nice char marks.
3. Step 3: While the chicken grills, prepare the roasted corn salsa by mixing 1 cup roasted corn kernels, 1 diced medium red bell pepper, 1/4 cup chopped cilantro, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded for less heat), 2 tbsp lime juice, and 1 tsp salt in a bowl. Stir until well combined.
4. Step 4: Serve the grilled chicken breasts topped with a generous scoop of the roasted corn salsa. The citrus marinade and smoky salsa complement each other with bright, fresh, and peppery notes.