Name: Texas Citrus-Herb Grilled Chicken with Cool Cucumber-Tomato Salad
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken breasts (about 2 large); 2 tbsp olive oil; 1 lemon, zested and juiced; 1 orange, juiced; 2 garlic cloves, minced; 1 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme leaves; 1 tsp honey; 1 tsp smoked paprika; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 small red onion, thinly sliced; 2 tbsp fresh parsley, chopped; 1 tbsp red wine vinegar; 1/4 cup feta cheese, crumbled (optional)

Texas Citrus-Herb Grilled Chicken with Cool Cucumber-Tomato Salad

GoldenMango0515

Inspired by the Texas heat and bright Mediterranean flavors, this grilled chicken dish is marinated in a punchy citrus-herb blend, making it juicy and refreshing—perfect for a hot summer evening. Paired with a crisp cucumber-tomato salad, it offers a cool contrast and textural balance. Smoked paprika adds a subtle Texas barbecue nod, while fresh herbs and citrus keep things light and lively. This dish comes together quickly, is vibrant in flavor, and is ideal for outdoor dining or a healthy weeknight meal. Optional feta adds a creamy, tangy finish without overpowering the freshness.

Ingredients

Instructions

In a bowl, whisk together olive oil, lemon zest and juice, orange juice, minced garlic, rosemary, thyme, honey, smoked paprika, 1/2 tsp salt, and black pepper to create a citrus-herb marinade.
Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for at least 20 minutes (up to 2 hours for deeper flavor).
Meanwhile, prepare the salad: combine cherry tomatoes, cucumber, red onion, and parsley in a mixing bowl. Drizzle with red wine vinegar and a splash of olive oil, toss gently, and season with a pinch of salt and pepper. Refrigerate until ready to serve.
Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes, then slice.
Plate grilled chicken alongside the chilled cucumber-tomato salad. Sprinkle salad with feta cheese if using. Serve immediately with extra lemon wedges if desired.