Description
This delicious recipe for Grilled Chicken Thighs with Succotash features juicy, perfectly seasoned boneless chicken thighs grilled to smoky perfection and served with a vibrant, fresh succotash made with lima beans, sweet corn, cherry tomatoes, fresh herbs, and a zesty lime dressing. It’s a colorful, hearty dish ideal for a summer meal or backyard barbecue.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 tablespoon brown sugar
- 2 1/2 teaspoons kosher salt, plus more for serving
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons black pepper
- 2 tablespoons extra virgin olive oil, divided
- 3 pounds boneless, skinless chicken thighs, fat trimmed
Succotash
- 1 cup green lima beans, frozen or canned
- 2 1/2 cups fresh corn kernels (from 2 corn cobs)
- 4 green onions, thinly sliced, light and dark parts divided
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves, roughly cut
- 2 tablespoons fresh lime juice (from 2 limes)
Instructions
- Preheat the Grill: Heat your grill to high to get it ready for cooking the chicken thighs.
- Season the Chicken: In a large bowl, combine brown sugar, kosher salt, garlic powder, paprika, onion powder, black pepper, and 1 tablespoon of olive oil. Add the chicken thighs to the bowl and toss well to coat each piece thoroughly with the seasoning mixture. Cover and set aside to marinate briefly.
- Prepare the Succotash: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the lima beans, fresh corn kernels, and the light parts of the green onions. Cook, stirring frequently, until the corn kernels are bright yellow and the onions soften, about 5 minutes. Transfer this mixture to a large bowl.
- Finish the Succotash: To the bowl with corn and lima beans, add the dark parts of the green onions, halved cherry tomatoes, fresh cilantro, basil, and lime juice. Stir gently to combine well. Season with salt and pepper to taste and set aside.
- Grill the Chicken: Reduce the grill heat to medium. Place the seasoned chicken thighs directly on the grill grates. Cook undisturbed for 5 minutes on one side to develop grill marks and slight charring. Flip the thighs and cook for another 5 minutes on the other side. Continue flipping every 2 to 3 minutes thereafter, cooking until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F, which should take about an additional 4 to 6 minutes.
- Serve: Transfer the grilled chicken thighs to a large serving platter. Spoon the prepared succotash over the chicken or serve it alongside. Serve immediately for best flavor and texture.
Notes
- Use fresh corn for the sweetest and most vibrant succotash, but frozen can be substituted if fresh is unavailable.
- For extra smoky flavor, soak wooden skewers and place chicken on them while grilling to prevent sticking and ease turning.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- If you prefer, add a pinch of crushed red pepper to the succotash for a mild heat kick.
- Leftover succotash can be refrigerated for up to 2 days and served cold or reheated gently.
