Grilled Chicken Thighs with Succotash

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  1 tbsp Brown sugar
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  2.5 tsp 2½ Teaspoons Kosher Salt, Plus More For Serving
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  1 tbsp Garlic powder
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  1 tbsp Paprika, Ground
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  1.5 tsp Onion powder
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  1.5 tsp 1½ teaspoons black pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 cup Beans, Lima, Frozen
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  2.5 cup Corn, Sweet, Frozen
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  4 Green Onion (Scallion)(60g)
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  1 cup Tomato, Cherry
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  0.3 cup Cilantro, Fresh
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  0.3 cup Basil, Fresh
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  2 tbsp Lime Juice, Fresh

Instructions

1. 1Combine the brown sugar, garlic powder, paprika, and onion powder in a large bowl. Add 1 tablespoon of the olive oil and stir until combined. Add the chicken thighs and toss until evenly coated. Set aside while you prepare the succotash.
2. 2Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the lima beans, corn, and light parts of the green onions. Cook 5–7 minutes, stirring often, until the corn is bright yellow and the green onions are softened.
3. 3Transfer the succotash mixture to a large bowl. Stir in the dark parts of the green onions, cherry tomatoes, cilantro, basil, and lime juice. Season with salt and pepper to taste. Set aside.
4. 4Heat a large griddle or grill pan over medium-high heat for 2 minutes. Place the coated chicken thighs skin-side down on the hot surface. Cook 5 minutes undisturbed until the skin is golden brown and slightly charred.
5. 5Flip the chicken thighs and cook 5 minutes on the second side until golden brown. Continue flipping every 2–3 minutes until the internal temperature reaches 165°F at the thickest part, about 4–6 additional minutes total.
6. 6Transfer the cooked chicken thighs to a cutting board and let rest for 2 minutes.
7. 7Divide the chicken thighs evenly among 6 airtight containers while still warm. Top each portion with equal amounts of the succotash mixture.
8. 8Seal the containers and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat in a microwave or skillet before serving.