Grilled Chicken Thighs with Succotash Recipe

I absolutely love this Grilled Chicken Thighs with Succotash Recipe because it brings together bold, smoky chicken and a fresh, vibrant vegetable medley that feels like summer on a plate. Whenever I make this dish, it instantly reminds me of backyard barbecues with friends and family, where the flavors shine and everyone keeps going back for seconds.

You’ll find that this recipe is perfect for those warm-weather nights when you want something satisfying but not too heavy. The succotash, with its crisp corn and tender lima beans, pairs beautifully with the juicy, caramelized chicken thighs—making it a meal you’ll want to make again and again.

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Ingredients You’ll Need

The magic of this Grilled Chicken Thighs with Succotash Recipe lies in the simple yet flavorful ingredients that come together effortlessly. Each component adds its own character, from the smoky seasoning on the chicken to the fresh herbs brightening up the succotash.

• Brown sugar: Adds a subtle sweetness that helps create that beautiful caramelized crust on the chicken.
• Kosher salt: Essential for seasoning both the chicken and the succotash to bring out their best flavors.
• Garlic powder: A pantry staple that gives depth to the chicken seasoning without overpowering.
• Paprika: Not just for color; it imparts a mild smoky flavor that complements the grill perfectly.
• Onion powder: Rounds out the seasoning mix with its gentle sharpness.
• Black pepper: Freshly ground, if possible, for a kick on the chicken.
• Extra virgin olive oil: Used both for marinading the chicken and sautéing the succotash for a silky, rich texture.
• Boneless, skinless chicken thighs: I prefer thighs because they’re juicy and forgiving on the grill compared to breasts.
• Green lima beans (frozen or canned): If frozen, I thaw and drain well; canned works fine too but rinse to reduce saltiness.
• Fresh corn kernels: Fresh is best for sweetness and snap; cutting kernels straight off the cob is a game changer.
• Green onions: Both the white and green parts play different roles; whites cook into the succotash, greens add fresh brightness.
• Cherry tomatoes: Adds juicy bursts of acidity that balance the richness of the chicken.
• Fresh cilantro leaves: A personal favorite to add a fresh herbal pop, but you can swap with parsley if preferred.
• Fresh basil leaves: Roughly chopped to add sweet, aromatic layers.
• Fresh lime juice: Adds zing and ties all the succotash ingredients together beautifully.

Variations

I love experimenting with this grilled chicken thighs with succotash recipe by tweaking the veggies or herbs depending on the season. Feel free to personalize it to suit your taste or dietary needs—you really can’t go wrong.

• Swap the lima beans: I once tried using fresh shelled edamame instead, and it was a delicious green twist with slightly nuttier flavor.
• Herb swaps: If cilantro isn’t your thing, parsley or mint can add a fresh pop too; I’ve found basil and mint together make it beautifully fragrant.
• Spice level up: Add a pinch of cayenne in the chicken rub for a subtle kick that my spice-loving friends adore.
• Make it vegetarian: Skip the chicken and double the succotash with grilled halloumi or firm tofu for a hearty plant-based meal.

How to Make Grilled Chicken Thighs with Succotash Recipe

Step 1: Prep Your Chicken with the Perfect Rub

First things first, mix together the brown sugar, kosher salt, garlic powder, paprika, onion powder, black pepper, and one tablespoon of olive oil in a large bowl. Toss your trimmed boneless chicken thighs in this aromatic blend until they’re fully coated in that flavorful rub. Cover and let them rest—if you can leave them for 20 minutes or up to an hour, this allows the seasoning to really sink in, but I’ve even grilled right away with great results.

Step 2: Cook the Succotash on the Stove

While the grill heats up, pour the remaining tablespoon of olive oil into a large skillet over medium-high heat. Once it’s shimmering, add the lima beans, fresh corn kernels, and the white parts of the green onions. Stir often, letting everything soften and the corn develop a bright yellow hue—this usually takes about five minutes. Then, transfer the mixture to a large bowl where you’ll stir in the green onion tops, cherry tomatoes, cilantro, basil, and a squeeze of fresh lime juice. Season with salt and pepper to taste, and set aside.

Step 3: Grill the Chicken for Juicy, Charred Perfection

Now lower your grill’s heat to medium and place the chicken thighs directly on the grates. Let them cook undisturbed for about five minutes per side, aiming for those beautiful grill marks and a slight char. After both sides are done, keep flipping every 2-3 minutes to avoid burning and to cook the chicken evenly. Using an instant-read thermometer, you’ll know the chicken is ready when it hits 165°F. This final stage takes around 4-6 more minutes but keep an eye on it; every grill is a little different.

Step 4: Plate it Up and Serve

Transfer the grilled chicken thighs to a large platter and pile the vibrant succotash on top or alongside. The colors alone make this dish inviting, and the combination of smoky, juicy chicken with the fresh, tangy succotash is just unbeatable. Serve it right away for the best experience.

How to Serve Grilled Chicken Thighs with Succotash Recipe

Garnishes

I usually finish this dish with a few extra torn basil and cilantro leaves sprinkled on top just before serving. It adds that fresh herbal aroma that everyone notices. Sometimes, I also add a light drizzle of good-quality olive oil or a quick sprinkle of flaky sea salt to bring all the flavors alive even more.

Side Dishes

Though this recipe is a hearty meal on its own, I love pairing it with a simple arugula salad dressed in lemon vinaigrette or some crusty bread to soak up the succotash juices. For a heartier side, grilled asparagus or roasted sweet potatoes complement the smoky and fresh flavors beautifully.

Creative Ways to Present

For gatherings, I like to serve the chicken thighs on a large platter with the succotash artfully scattered around and colorful edible flowers on top for a festive look. Another idea I tried was stacking the chicken on a bed of succotash in individual shallow bowls—makes it feel fancy but still approachable.

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken thighs and succotash can be stored separately in airtight containers in the fridge for up to 3 days. I find storing the components apart helps maintain the integrity of the succotash’s texture and keeps the chicken from getting soggy.

Freezing

Freezing works best if you wrap the chicken thighs tightly and keep the succotash in a freezer-safe container. When I did this, the chicken holds up well after thawing, but the succotash can get a bit watery, so I prefer to freeze the chicken only for longer storage.

Reheating

To reheat, I like warming the chicken gently in an oven at 325°F (about 10-15 minutes) to keep it juicy, then reheating the succotash quickly in a skillet over medium heat to refresh its flavors. Avoid microwaving the chicken, as it can dry out fast.

FAQs

Final Thoughts

This Grilled Chicken Thighs with Succotash Recipe is one of those dishes that feels effortlessly special every time you make it. I love how it combines smoky, grilled meat with a bright and fresh vegetable side that’s satisfying and healthy. If you’re looking for a reliable, crowd-pleasing meal that’s equally great for weeknights or weekend cookouts, you’ll want to try this—trust me, it quickly became a favorite in my kitchen and I know you’ll enjoy it too!

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