Grilled Chicken Recipe with Jicama & Orange Salsa

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An easy grilled chicken recipe with a fresh, simple jicama and orange salsa. Perfect for a light, healthy summertime meal.
Grilled Chicken Recipe with Jicama & Orange Sal

“Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans.”

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. With Memorial Day and the unofficial start of summer just around the corner, this is a great opportunity to share your favorite grilling recipes and to gather together a list of new recipes to try over the summer. Scroll down to read the details.

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.

Grilled Chicken Recipe with Jicama & Orange Salsa

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.

Grilled Chicken Recipe with Jicama & Orange Sal

Serve the chicken topped with the salsa.

Grilled Chicken Recipe with Jicama & Orange Sal

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.
Print Pin Rate
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

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.

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Comments

  1. Lynn says

    I love the idea of the lime and smoked paprika. What a great flavor combination. The jicama salsa is a great addition. And my recipe uses chicken and the Black Fiesta Grillin’ Beans. I guess we were both in the mood for chicken and black beans. 🙂

    Reply

  2. Kare says

    Okay, that marinade looks wonderful but the jicama salsa is really what has me drooling! A salsa made with jicama is brilliant. Yum.

    Reply

  3. Denise @ Creative Kitchen says

    I’ve been using a lot of citrus in my kitchen lately, and love the idea of this marinade. You’re getting me in the grilling mood!! And I’ve been dying to spring clean my patio…..so this might be the last kick in the pants I need. 🙂

    Reply

  5. Jennifer says

    I don’t know why I don’t use jicama more often. I think there aren’t a lot of recipes that I’ve found that use it, but this looks like a great one! Who knew Bush’s had so many baked bean options?

    Reply

  7. kelley says

    That salsa looks amazing, Dara! I love jicama and don’t eat it near enough. I’m sure the crunchy texture is great with the sweet orange segments. This is the perfect meal for toasting the oncoming summer grilling season!

    Reply

  19. Amy Tong says

    I’m sharing my Rib Eye Steak w/ Pasta Salad & Sweet Mesquite Bean recipe here. 🙂 What a fun grilling party! 🙂

    amy [at] utry [dot] it

    Reply

  29. Deborah says

    Everything about this sounds so good! I’m horrible with cooking on the grill – sounds like I need a lesson from you! 🙂 I really do want to work on my grilling skills this summer, and this recipe would be a great one to try.

    Reply

  38. Wenderly says

    Dara, thank you so much for hosting the giveaway! And what a delightful hostess you are! This chicken recipe looks divine and is most definitely going into my *my try* recipe pile! Happy Grilling!

    Reply

  40. Sandy says

    What a fun grillin’ party! There are some great recipes here. I’m a “charcoal girl,” myself. It’s a good thing I like the “fragrance” because I wear it all night long. 🙂

    Reply

  43. love cooking says

    This looks so nice. I love grill meats. The salsa is special, rarely see jicama use in any recipe, I like this. Probably adds some honey in salsa will be nice too. I like it a bit sweet more than sour. 🙂

    Reply

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