Grilled Spiced Pechuga Chicken with Citrus Herb Salsa

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

Juicy grilled chicken breast marinated with warm spices, served alongside a zesty citrus herb salsa for a vibrant flavor contrast. This Latin American-inspired chicken recipe, ready in about 55 minutes, pairs skinless chicken breast, olive oil, smoked paprika 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: 40 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 4 skinless chicken breasts and coat evenly. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat (around 400°F). Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and the chicken is nicely charred and juicy.
  3. Step 3: While chicken grills, combine 1/3 cup orange juice, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh mint leaves, 2 tbsp lime juice, 1/4 cup finely diced red onion, and 1 minced small jalapeño in a bowl. Stir well to create a bright citrus herb salsa.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes. Serve each breast topped generously with the citrus herb salsa.

Frequently asked questions

How long does Grilled Spiced Pechuga Chicken with Citrus Herb Salsa 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 Spiced Pechuga Chicken with Citrus Herb 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 skinless chicken breast from drying out.

Can I substitute ingredients in Grilled Spiced Pechuga Chicken with Citrus Herb 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 Spiced Pechuga Chicken with Citrus Herb 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 Spiced Pechuga Chicken with Citrus Herb Salsa?

Latin American 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.

Related recipes