Grilled Chicken Thighs with Succotash
This Grilled Chicken Thighs with Succotash delivers 50g protein and 554 calories per serving—combining complete carbs and protein in one complete meal. Preps 6 servings on the stovetop in under 30 minutes, eliminating the need to cook separate carb sides during meal prep. Targets lifters needing post-workout nutrition in a single, balanced container.
Ingredients
- •Brown sugar(15g)
- •2½ Teaspoons Kosher Salt, Plus More For Serving
- •Garlic powder(15g)
- •Paprika, Ground(15g)
- •Onion powder(8g)
- •1½ teaspoons black pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Thigh, Boneless Skinless(1361g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Beans, Lima, Frozen(240g)
- •Corn, Sweet, Frozen(600g)
- •Green Onion (Scallion)
- •Tomato, Cherry(240g)
- •Cilantro, Fresh(60g)
- •Basil, Fresh(60g)
- •Lime Juice, Fresh(30g)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 6Transfer the cooked chicken thighs to a cutting board and let rest for 2 minutes.
- 7Divide the chicken thighs evenly among 6 airtight containers while still warm. Top each portion with equal amounts of the succotash mixture.
- 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.
Nutrition — Per Serving
554
calories
50g
protein
24g
fat
- Carbohydrates
- 40g
- Saturated fat
- 4.7g
- Sodium
- 177 mg
- Dietary fiber
- 7.5g
6 servings per batch · ~446g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Chicken Thighs with Succotash have per serving?
Each serving contains 50g of protein with 554 calories, delivering high protein density in a balanced meal structure. The remaining macros are 24g fat and 40g carbs per serving.
How long does Grilled Chicken Thighs with Succotash take to prep?
This is a quick prep stovetop recipe that batch-preps 6 servings, making it efficient for preparing a full week of protein-rich dinners simultaneously.
Is Grilled Chicken Thighs with Succotash good for muscle gain?
At 50g protein and 554 calories per serving, this recipe is well-suited for muscle gain phases where protein and carbohydrates drive hypertrophy. The substantial carb content (40g) supports post-workout recovery and training performance alongside the high protein load.
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