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May 15, 2024

Grilled Chicken Thighs with Succotash

Say hello to your new go-to grilled chicken thigh recipe with a hearty side of summer Succotash!


Grilled chicken Thighs with Succotash on a serving platter topped with lime wedges for garnish
Photography by Gayle McLeod

The Perfect Grilled Chicken with Succotash Recipe You’ll Need

Grilled chicken thighs make for the ultimate summer grilling experience - but wait! Topping the grilled chicken with a burst of fresh flavor from succotash is even better! This simple, veggie-packed dinner recipe comes together in less than an hour and is a great way to use all your summer harvest. Marinate your chicken in a slightly sweet and smoky spice mixture made from paprika, garlic, brown sugar, and of course, salt and pepper. Finish off the Succotash with fresh sweet corn, tendergreen (also known as baby) lima beans, and lots of herbs. If you want a meal ready in a pinch and reminiscent of a warm summer afternoon, this is the meal for you! Ready to dig in?

chicken thighs, corn, lima beans, basil, cilantro, tomatoes, green onions olive oil and spices in bowls on the counter

Why Do They Call it Succotash?

Traditionally Succotash is, by definition, the combination of corn, lima beans, and vegetables, usually carrots or squash. Succotash, a timeless classic, has a long history, with credit given to the Natives Americans of Narragansett, New England. The name came from the native word “msickquatash” which means corn, lima beans, and other fresh vegetables from the harvest. This everyday salad was inspired by the “three sisters” method of farming, where corn, squash, and beans are grown together for optimal nutritional value in soil and your diet. Although Succotash is now eaten across the United States, it’s most commonly eaten in the South due to the hotter climate and frequently paired with okra, which gives meaning to the name southern succotash. We love to throw fresh tomatoes and herbs into the mix for a bright take on this traditional dish!

brown sugar, salt, garlic powder, paprika, onion powder, black pepper in a glass bowl beside a bowl of olive oil
raw chicken thighs being marinated in brown sugar, salt, garlic powder, paprika, onion powder, black pepper & olive oil

What Goes Well with Succotash?

Summer succotash, winter succotash, and succotash for all seasons in between. Our Succotash recipe pairs lima beans, corn, green onions, cilantro, basil, tomatoes, and lime with a perfectly charred and marinated chicken thigh. To make the succotash your own, you could swap out the tomato for red peppers, add bacon for a smoky kick, or try various herbs such as parsley or chives. You can simply utilize whatever is in season, in company with corn and lima beans, to create a flavorful, seasonal side. In the summer, we prepare our succotash alongside usual picnic fare such as Macaroni Salad, Dressed Up Baked Beans, and Classic Potato Salad. This veggie succotash recipe is also a great source of plant-based protein for all vegetarians and vegans. It’d be great alongside Vegetarian Enchilada Skillet, Portobello Mushroom Fajitas, or Black Bean Burgers.

lima beans, corn and green onions being cooked in a skillet with olive oil
lime juice being poured over tomatoes, cilantro, basil and sautéed lima beans, corn and green onion to make succotash
Homemade succotash in a glass bowl made with lima beans, corn, green onion, tomato, cilantro basil, lime juice, salt & pepper
chicken thighs marinated in with brown sugar, salt, garlic powder, paprika, onion powder, pepper and olive oil being grilled

How Long Does it Take to Grill Chicken Thighs?

The size of your chicken thighs, the type of chicken, such as bone-in or boneless, and the temperature of your grill are all essential factors in grilling time. For our grilled chicken thigh recipe, we use three pounds of boneless chicken, which makes for quicker cook time! We also suggest grilling the chicken thighs over low heat for a steady five minutes before flipping to achieve a delicious and crispy char with a tender, flavorful inside. When using your grill, be aware of the two different heating areas, such as high and low, and make sure to use the cooler area for this recipe. Note: gas grills are often easier to control than charcoal grills, but we’ll leave that choice for you to decide!

Grilled chicken thighs on a baking sheet seasoned with brown sugar, salt, garlic powder, paprika, onion powder & pepper
grilled chicken thighs on a baking sheet next to a bowl of homemade succotash made with corn and lima beans

How to Make Grilled Chicken Thighs with Succotash

  1. Make the Marinade! Mix your spices and olive oil together and coat your chicken thighs with it. If you’d like, you can do this step ahead of time and allow your chicken to marinate for up to 24 hours before cooking time!

  2. Prepare the Succotash! Cooking the corn and lima beans will help achieve the perfect texture and develop flavor. After adding the remaining ingredients, let the mixture sit and allow the flavors to marinate while the chicken grills.

  3. Grill the Chicken! Pro Tip: leave your chicken thighs untouched for the first 5 minutes as described in the recipe! You’ll be left with beautiful grill marks and flavorful chicken! One more thing: make sure your internal temperature reaches 165°F for safe and delicious chicken!

  4. Plate and Enjoy! Place the grilled chicken thighs on a large serving platter and top generously with the succotash! Leaving your thighs whole instead of slicing allows the chicken to rest and the meat to be juicy for everyone to enjoy.

homemade Grilled chicken Thighs with Succotash on a serving platter topped with lime wedges for garnish

Tools You’ll Need

The Top Summer Grill Recipes

Want to try your hand at more simple and delicious grill recipes? Check our 30 Best Grill Recipes, or we suggest our personal favorites for a hot summer day:

homemade Grilled chicken Thighs with Succotash on a serving platter topped with lime wedges for garnish
homemade Grilled chicken Thighs with Succotash on a serving platter topped with lime wedges for garnish

Show Us Your Grill Marks!

It’s not summer without grill marks! Snap a photo of your Grilled Chicken Thighs and Succotash and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Grilled Chicken Thighs with Succotash

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 331


  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • ½ tablespoon onion powder
  • ½ tablespoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 pounds boneless, skinless chicken thighs
  • 1 cup green lima beans, frozen or canned
  • 2 cups fresh corn kernel from 2 corn cobs
  • 4 green onions, thinly sliced, light and dark parts divided
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh basil leaves, roughly cut
  • 2 tablespoons lime juice (from 2 limes)


  1. Preheat the grill to high heat.
  2. In a large bowl combine brown sugar, salt, garlic powder, paprika, onion powder, black pepper and 1 tablespoon of the olive olive oil. Add in chicken thighs and toss until coated. Cover and set aside.
  3. In a large skillet over medium high heat add remaining olive oil. Once glistening add in lima beans, corn and light parts of the green onion. Cook until corn is deep golden yellow and green onions are soft, about 5 minutes. Transfer to a large bowl and add in dark green parts of the onion, tomatoes, cilantro, basil and lime juice. Salt and pepper to taste and toss until combined. Set aside.
  4. Reduce heat on grill to low and add chicken. Allow to cook undisturbed for 5 minutes, or until slightly charred. Turn and continue cooking for another 5 minutes, or until the opposite side is charred. Continue flipping until chicken reaches 165°F with an instant read thermometer, about 5-7 more minutes. Remove from the grill and arrange on a large platter.
  5. Top chicken with succotash salad and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories331
  • Protein41 g
  • Carbohydrates16 g
  • Total Fat17 g
  • Dietary Fiber4 g
  • Cholesterol0 mg
  • sodium426 mg
  • Total Sugars3 g

Grilled Chicken Thighs with Succotash

Questions & Reviews

Join the discussion below.

  • Susan

    Wondering if it takes longer to cook frozen Lima beans than caned ones? Don’t they take at least 30min or so?
    Also, I love your recipes. Thank you so much.

    Thanks! I did a little research and it does appear that they need to "cook" for a while...But I have always just thawed them and used them.

  • Romani

    U said to set the grill to high, is there any specific number? Or just around 415-425F ?

    425-450. Hope you enjoy!

  • Brooke

    In the ingredients list, you call for boneless, skinless thighs, but in the instructions, you refer to crispy-skinned thighs. Which is correct?

    We see how that wording was confusing, thank you for bringing it to our attention. This recipe calls for skinless, boneless thighs. We have updated the piece of confusion.

  • Anna

    I have made this recipe multiple times now and it is simply amazing—so easy and so scrumptious! Thank you!

    Thanks Anna, we are so glad you love it!

  • Nikki

    Loved! Prepped before small dinner party. Easy to put together at end and also held well while we had to wait longer to eat dinner. Yummy flavors. Paired w white wine and coconut rice. Yummy!!

    Thank you Nikki, we are so glad you loved this!

  • J

    This was delicious and so simple to make. I used edamame instead of Lima beans and it worked really well. This recipe is a keeper.

    Thanks J! We are so happy you love it!

  • Debbie

    We loved this recipe. Did not deviate from the recipe at all and wouldn’t do one thing different. The bright taste of the succotash was a perfect selection with the chicken thighs. It was so easy to make and we only had to go out for a couple of things to make this beautiful tasty dish.

    Thank you Debbie, we are so happy that you loved it!