Grilled Chicken Recipe with Jicama & Orange Salsa

An easy grilled chicken recipe with a fresh, simple jicama and orange salsa. Perfect for a light, healthy summertime meal.

I think there might be something seriously wrong with me. You see, I have a thing for propane. Not just any old propane, mind you. It’s the smell when I first crank open the tank on my barbecue (see How to: Turn on a Gas Grill) at the kick-off to the grilling season. Actually, I really prefer the scent of smoldering charcoals, but seeing as I am a charcoal virgin, I’ll be sticking close to my gas grill. Now, ‘fess up – I know that some of you feel the same way and are itching to throw open the lid of your grill and toss on a well-marinated piece of chicken or a spice-rubbed steak.

It’s time for a grilling party and this is where all of you. Come on, I know you’re grilling enthusiasts at heart. Read on.

To kick off the grilling season, I am hosting a grilling link-up party, along with Liz of Hoosier Homemade and Bush’s Grillin’ Beans.

In this recipe, chicken breasts are marinated in a mixture of fresh orange and lime juice, and smoked paprika. The earthiness of the marinated and grilled chicken is lightened up by the bright and crunchy jicama and orange salsa.

I chose to pair the chicken with Bush’s Grillin’ Beans Black Bean Fiesta. The black beans are simmered in a sauce of chipotle peppers, which echoes the smokiness of the smoked paprika, and are studded with the summertime flavors of corn and red peppers.

Now it’s time to fire up that barbecue and set your imagination to work.

The grilled chicken recipe:

The chicken:
In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.

Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

Preheat a grill to medium-high heat and brush the grill with canola oil. Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade.

Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.

The salsa:
In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.

Serve the chicken topped with the salsa.

Grilled Chicken Recipe with Jicama & Orange Salsa

An easy grilled chicken recipe with a fresh, simple jicama and orange salsa. Perfect for a light summertime meal.

5 from 1 vote

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Course: Entrees

Cuisine: Latin American

Keyword: Poultry Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinating Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 4 Servings

Calories: 394kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Chicken:

• 2/3 cup fresh orange juice about 2 navel oranges
• 3 tablespoons fresh lime juice
• 1 1/4 teaspoons smoked paprika
• 3 cloves garlic smashed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 4 skinless boneless chicken breasts

The salsa:

• 1/2 medium jicama cut into 1/2-inch pieces (about 2 cups)
• 2 large navel oranges segmented & segments cut in half
• 3 tablespoons fresh orange juice about 1/2 orange
• 1 red jalapeno pepper seeded & membranes removed, diced
• 2 tablespoons minced fresh cilantro

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Instructions

The Chicken:

• In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
• Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
• Preheat a grill to medium-high heat and brush the grill with canola oil.
• Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade.
• Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.

The Salsa:

• In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
• Serve the chicken topped with the salsa.

Nutrition

Serving: 1Chicken Breast + 1/4 of Salsa | Calories: 394kcal | Carbohydrates: 24g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 398mg | Potassium: 672mg | Fiber: 6g | Sugar: 12g | Vitamin A: 680IU | Vitamin C: 94.1mg | Calcium: 59mg | Iron: 1.8mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post was sponsored by Bush’s Beans. Additionally, they provided me with product and supplied the items for the giveaway. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.