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Grilled Chicken Thighs with Succotash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 91 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat

Description

This recipe for Grilled Chicken Thighs with Succotash features juicy, spiced chicken thighs grilled to perfection and served with a vibrant succotash made from lima beans, fresh corn, cherry tomatoes, herbs, and lime juice. The blend of smoky grilled chicken and fresh, zesty succotash creates a balanced and colorful meal perfect for warm-weather dining or any time you crave a flavorful, healthy plate.

Ingredients

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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

  1. Preheat the grill: Set your grill to high heat to get it ready for cooking the chicken thighs to achieve a nice sear and char.
  2. Prepare 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 trimmed chicken thighs and toss thoroughly to coat each piece evenly. Cover the bowl and set it aside to allow the flavors to meld.
  3. Cook the succotash base: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the lima beans, corn kernels, and the light parts of the green onions. Stir often and cook until the corn becomes bright yellow and the green onions soften, about 5 minutes. Remove from heat.
  4. Combine the succotash salad: Transfer the cooked mixture to a large bowl. Stir in the dark parts of the green onion, cherry tomatoes, cilantro, basil, and lime juice. Season with salt and pepper to taste and set aside for serving.
  5. Grill the chicken: Reduce the grill heat to medium. Place the coated chicken thighs on the grill and cook without moving for 5 minutes to develop a good sear. Flip and cook 5 minutes on the other side. Then continue flipping every 2 to 3 minutes for 4 to 6 more minutes until the chicken reaches an internal temperature of 165°F as measured by an instant-read thermometer.
  6. Serve: Transfer the grilled chicken thighs to a large serving platter and top with the fresh succotash mixture. Serve immediately while the chicken is warm and juicy.

Notes

  • Make sure to trim excess fat from the chicken thighs to avoid flare-ups on the grill.
  • If fresh corn is unavailable, frozen corn kernels can be used but fresh is recommended for best flavor.
  • Check the internal temperature of the chicken with a meat thermometer to ensure safety and juiciness.
  • You can prepare the succotash ingredients ahead of time and cook right before serving.
  • Leftover grilled chicken is great for salads or sandwiches the next day.

Find it online: https://tastyrates.com/grilled-chicken-thighs-with-succotash-recipe/