Family Style Orange Chili Lime Chicken with Summer Grilled Corn Salad
This Orange Chili Lime Chicken is smoky, citrusy, and made for summer grilling. Marinated in fresh orange and lime juice, Dijon, and chili powder, then topped with grilled corn salad for the perfect family-style dinner for hosting.
Creator: Leslie Stokes
This right here is the recipe for summer hosting. It’s got bold flavor, super juicy chicken, a fresh corn salad piled on top, and it looks like you spent hours—when really, the marinade takes less than 10 minutes.
We’re calling it Orange Chili Lime Chicken but don’t skip the Dijon. That one tablespoon of mustard brings the tang and depth that makes people ask “What’s in this marinade!?” The combo of fresh orange juice, lime zest, chili powder, garlic, and Dijon is next-level. It tenderizes the chicken and gives it that sweet-spicy-citrusy thing we all crave this time of year.
I grilled everything (because duh, it’s summer), then served the chicken family-style on a big platter and spooned my Grilled Corn Salad right over the top. It’s the kind of dish that looks showy without trying too hard. Bonus: your kitchen stays cool.
Why It Works:
Family-style serving = easy hosting. Just grill, pile it high, and let people serve themselves.
Meal prep friendly. The chicken keeps great for 4 days and tastes even better leftover.
Balanced plate. You’ve got protein, fiber, healthy fats, and flavor all in one dish.
This recipe checks all the boxes: it’s easy, vibrant, full of flavor, and made for hot summer nights when you want something light but satisfying. Whether you’re grilling out on a Tuesday night or feeding a crowd on the 4th of July, this Orange Chili Lime Chicken is a total winner.
The marinade is the magic here—fresh orange juice, lime zest, honey, chili powder, and a spoonful of Dijon mustard for a little tang and depth. It tenderizes the chicken and gives it that juicy, charred, smoky bite you want off the grill.
I always grill extra because this chicken is even better the next day (and I’m definitely not trying to cook twice). It holds up so well for meal prep, and it’s the kind of protein you can use in a million different ways.
How to Serve It:
1. Family-Style Platter (My Favorite Way)
Pile the grilled chicken on a big board or platter, spoon that grilled corn salad right over the top, and let everyone help themselves. It feels fun and casual but looks beautiful—perfect for hosting.
2. Build-Your-Own Tacos
Slice the chicken thin and serve with warm corn tortillas, avocado, shredded cabbage or slaw, crumbled cotija, and a drizzle of chipotle mayo or lime crema. A fun DIY taco bar situation!
3. Summer Bowls
Serve the chicken over cilantro lime rice or quinoa with grilled zucchini, black beans, avocado, and a scoop of that corn salad. Meal prep friendly and packed with protein.
4. Lettuce Wraps
Keep it light and fresh—tuck sliced chicken into butter lettuce cups and top with mango salsa, pickled onions, and crushed tortilla chips for crunch.
5. Chopped for Salads
Chop up leftovers and throw it into any summer salad. I love it over romaine with corn, tomatoes, avocado, and tortilla strips for a southwestern vibe.
Hosting Tip for the 4th (or Any Hot Summer Day)
This is the chicken I reach for when I’m grilling for a crowd but don’t want anything too heavy. It’s gluten-free, super flavorful, and holds its own next to burgers and hot dogs but feels a little more elevated. You can make it ahead of time and serve it room temp (which is ideal when it’s 90 degrees and nobody wants to eat something hot off the grill).
Pro tip: Double the marinade and grill peach halves or pineapple rings alongside the chicken. It adds that sweet grilled fruit element that tastes amazing with the chili lime flavors and makes your platter pop.
Pair it with a fun summer drink (sparkling limeade or skinny margaritas anyone?), your grilled corn salad, and a platter of watermelon, and you’re set for an epic backyard hang.
Family Style Orange Chili Lime Grilled Chicken + Corn Salad
Ingredients
- 2.5 lbs boneless skinless chicken thighs or breasts
- Juice of 1 large orange about 1/3 cup
- Zest and juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 ½ tsp chili powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Optional: red pepper flakes for heat
To Serve:
- Summer Grilled Corn Salad grilled corn, cherry tomatoes, avocado, shallot, arugula, lime juice, olive oil, honey, Tajin, cilantro
Let's Make It
- In a large bowl or zip-top bag, whisk together orange juice, lime zest and juice, olive oil, Dijon, honey, and all spices.
- Add chicken and coat well. Marinate in the fridge for 30 minutes to 4 hours.
- While the chicken is marinating I will boil the corn and toss it on the grill to get the char (burnt) ends that we all love!
- Heat grill to medium-high. Grill chicken for 5–7 minutes per side or until internal temp hits 165°F.
- In the meantime, make the corn salad- recipe below!
- Let rest 5 minutes before slicing or serving whole.
- Arrange chicken family-style on a platter. Spoon Summer Grilled Corn Salad right over the top and serve!
Grilled Summer Corn Salad
Ingredients
- 4 ears of corn husked
- 1 cup cherry tomatoes halved
- 2 tbsp finely chopped shallots
- 1 medium avocado diced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp Tajín seasoning plus more to taste
- 2 tbsp chopped fresh cilantro
- 1 cup arugula
Let's Make It
- Grill corn on medium-high heat for 10 minutes, rotating occasionally, until lightly charred. Let cool, then slice kernels off the cob.
- In a large bowl, combine grilled corn, tomatoes, shallots, avocado, olive oil, lime juice, honey, Tajín, and cilantro.
- Toss gently to coat. Add arugula last and toss again just before serving.
- Taste and add more Tajín or lime juice if desired.
Notes
Nutrition (4 Servings):
- Calories: 227
- Protein: 3.8g
- Fat: 13.3g
- Carbs: 28.1g
