Grilled Pollo Marinated in Citrus and Chile with Black Bean Salsa

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Juicy grilled chicken marinated in a bright citrus and chile blend, paired with a fresh black bean salsa bursting with flavor. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, orange juice, lime juice 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: 15 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 bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1 tsp chipotle chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place 1.5 lbs boneless skinless chicken thighs in a resealable bag and pour marinade over; seal and refrigerate for at least 1 hour.
  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.
  3. Step 3: Meanwhile, combine 15 oz drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/3 cup chopped fresh cilantro, 1 minced jalapeño, 1 tsp lime zest, and 1 tbsp olive oil in a bowl. Stir gently to combine and season with salt and pepper to taste.
  4. Step 4: Serve grilled chicken thighs topped with black bean salsa for a fresh, zesty meal.

Frequently asked questions

How long does Grilled Pollo Marinated in Citrus and Chile with Black Bean Salsa take to make?

Total time is about 30 minutes (15 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 Pollo Marinated in Citrus and Chile with Black Bean 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 orange juice from drying out.

Can I substitute ingredients in Grilled Pollo Marinated in Citrus and Chile with Black Bean 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 Pollo Marinated in Citrus and Chile with Black Bean 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 Pollo Marinated in Citrus and Chile with Black Bean 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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