Grilled Citrus-Pepper Chicken with Roasted Corn Salsa

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

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.

Prep: 75 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Citrus-Pepper Chicken with Roasted Corn Salsa take to make?

Total time is about 90 minutes (75 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-Pepper Chicken with Roasted Corn Salsa?

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 chicken breasts from drying out.

Can I substitute ingredients in Grilled Citrus-Pepper Chicken with Roasted Corn 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-Pepper Chicken with Roasted Corn 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-Pepper Chicken with Roasted Corn 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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