A bright corn succotash packed with sweet tomatoes and tender lima beans is a natural pairing for smoky grilled chicken in this 30-minute recipe. It’s an easy, warm-weather dinner that’s fresh, colorful and full of flavor.
Ingredients
- 3 Tbsp. olive oil, divided
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry & grape tomatoes, halved
- 1 (12 - oz.) bag frozen corn, thawed and drained
- 1 (10.8 - oz.) bag frozen baby lima beans, thawed and drained
- ⅓ cup chopped fresh parsley
- 1 ½ lb. bone-in, skin-on chicken thighs
Steps
- Set grill or grill pan to medium-high and grease grill grates. Heat 1 tablespoon oil in a 12-inch skillet and set on grill over direct heat or on stovetop over medium-high. Add shallot and season with salt and pepper. Cook, stirring frequently, until softened, 2–3 minutes. Add garlic and cook 30 seconds more. Add tomatoes, corn and lima beans. Cook, stirring occasionally, until tomatoes start to soften, 3–5 minutes. Season with salt and pepper. Remove from heat and stir in parsley. Set aside.
- Pat chicken dry with paper towels. Rub all over with remaining 2 tablespoons oil and season both sides with salt and pepper. Place in a single layer on grill, skin-sides down. Grill over direct heat until internal temperature reaches 165°F, flipping them once when the skin has turned golden brown and crispy, 4–6 minutes per side. Transfer chicken to a serving platter. Serve with succotash.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- easy weeknight dinners
- 30 minute meals
- Fresh Magazine September 2026
- grilled chicken recipes