Go Back
+ servings
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time10 mins
Marinating Time4 hrs
Total Time4 hrs 20 mins
Course: Entrees
Cuisine: Latin American
Keyword: Poultry Recipes
Servings: 4 Servings
Calories: 394kcal


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


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.


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