Smoky Citrus BBQ Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy grilled chicken marinated in a smoky citrus BBQ sauce, topped with a fresh pineapple salsa to balance sweet and tangy flavors. This Caribbean-inspired barbecue recipe, ready in about 30 minutes, pairs chicken thighs, boneless skin-on, smoked paprika, garlic powder 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

• 6 pieces chicken thighs, boneless skin-on
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 3 tbsp cilantro, chopped
• 2 tbsp lime juice

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Instructions

1. Step 1: In a large bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp black pepper, and 1 tsp salt with 1/2 cup orange juice, 1/4 cup lemon juice, 2 tbsp honey, and 3 tbsp olive oil. Whisk thoroughly to make the marinade.
2. Step 2: Add 6 boneless skin-on chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: While chicken marinates, prepare pineapple salsa by mixing 1 cup diced pineapple, 1/4 cup finely chopped red onion, 1 minced jalapeño, 3 tbsp chopped cilantro, and 2 tbsp lime juice. Stir well and refrigerate until serving.
4. Step 4: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and place on the grill. Cook for 6-7 minutes per side, until internal temperature reaches 165°F and skin is charred and crisp.
5. Step 5: Transfer chicken to a platter and let rest for 5 minutes. Serve topped with the fresh pineapple salsa for a bright, balanced finish.