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Grilled Chicken Thighs with Succotash

Grilled chicken Thighs with Succotash on a serving platter topped with lime wedges for garnish
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 1 tablespoon brown sugar
  • 2 ½ teaspoons kosher salt, plus more for serving
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 pounds boneless, skinless chicken thighs, fat trimmed
  • 1 cup green lima beans, frozen or canned
  • 2 ½ cups fresh corn kernels, (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 fresh lime juice, (from 2 limes)

Method

  1. Preheat the grill to high heat. 
  2. In a large bowl combine the brown sugar, salt, garlic powder, paprika, onion powder, black pepper and 1 tablespoon of the olive oil. Add in chicken thighs and toss until coated. Cover and set aside. 
  3. In a large skillet over medium high heat add the remaining 1 tablespoon olive oil. Once the oil is glistening, add the lima beans, corn and light parts of the green onion. Cook, stirring often, until the corn is bright yellow and the green onions are softened, about 5 minutes. Transfer to a large bowl and stir in the dark parts of the green onion, tomatoes, cilantro, basil and lime juice. Season with salt and pepper to taste. Set aside. 
  4. Reduce the heat on the grill to medium and add the chicken. Cook undisturbed for 5 minutes on each side, or until slightly charred all over. Continue flipping every 2-3 minutes until chicken reaches 165°F with an instant read thermometer, about 4-6 more minutes. Transfer the chicken to a large serving platter. 
  5. Top the chicken with the succotash and serve.