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:
Making 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.
Making 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
- ⅔ cup fresh orange juice about 2 navel oranges
- 3 tablespoons fresh lime juice
- 1 ¼ teaspoons smoked paprika
- 3 cloves garlic smashed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup olive oil
- 4 skinless boneless chicken breasts
- ½ medium jicama cut into ½-inch pieces (about 2 cups)
- 2 large navel oranges segmented & segments cut in half
- 3 tablespoons fresh orange juice about ½ orange
- 1 red jalapeno pepper seeded & membranes removed, diced
- 2 tablespoons minced fresh cilantro
- 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.
- 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.
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.
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. 🙂
Hahaha...propane luv. The visions I now have of you grillin'. Love this recipe!
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!
Alison @ Ingredients, Inc.
sounds amazing Dara and looks it too! Hope to see you in Park City in 2 months!
A fabulous summer dish would be a grilled Chicken Satay Banh Mi sandwich served up with a nice side of Bush's Bourbon and Brown Sugar beans!!!
Here's the yummy link for the sandwich!
I have always wanted to try jicayma.. thanks for the recipe!
Dara, you and I are on the same page when it comes to food. This is absolutely something I know my kids would love!
Love grilled chicken and your recipe is no exception! Tweeted your post!
Can't really eat the beans but would eat that chicken and jicama in a heartbeat. Love jicima!
Jamie | My Baking Addiction
I love jicama, but don't use it nearly enough - definitely going to pick one up the next time I'm at the market! Lovely recipe, Dara! Bring on grilling season!
Gerry @ Foodness Gracious
I love Bush's beans, they're good and smokey and remind me of my beans back home. Great idea for grilling, I'll need to check my recipe index 🙂
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.
Georgia @ The Comfort of Cooking
Love the sound of that salsa, and with beans I bet this was one delicious, flavorful meal! Great recipes, Dara! Thanks for sharing.
Awesome recipe - i am so excited for summer and grilling season. I linked up.
Rachel @ Baked by Rachel
Your chicken is calling to me! I think I need to grill some up asap.
I also tweeted! 🙂
I added my Firecracker Pork Chops with Pineapple Kiwi Salsa!
I am so excited for grilling season!
This looks like a perfect Memorial Day or any summer day, meal! DELISH!