July 7, 2026
URL: https://www.birdseye.com/recipes/dinner/grilled-chicken-thighs-succotash-10587
- Prep time 40 minutes
- Total time 40 minutes
- Servings 6
Ingredients
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CHICKEN THIGHS:
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2 teaspoons firmly packed brown sugar
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1-1/2 teaspoons kosher salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon parsley flakes
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1/4 teaspoon dried dill
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1/4 teaspoon paprika or smoked paprika
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6 boneless skinless chicken thighs (about 2 pounds)
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SUCCOTASH:
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1 bag (10 oz each) Birds Eye® Steamfresh Edamame in the Pod
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1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
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PAM® Grilling Spray
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4 slices bacon, chopped
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1 cup chopped red bell pepper
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1/2 cup chopped onion
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1 tablespoon cider vinegar
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1/4 teaspoon kosher salt
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1/8 teaspoon ground black pepper
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1/8 teaspoon cayenne pepper
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1 green onion, sliced
Nutrition Information
284 calories, 18g carbs
Directions
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Step one
Stir brown sugar, 1-1/2 teaspoons salt, 1/4-teaspoon pepper, garlic powder, onion powder, parsley, dill, and paprika together in small bowl. Season chicken thighs with rub.
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Step two
Microwave edamame and corn according to package directions, cooking one bag at a time. Rinse edamame with cold water to cool. Remove and discard edamame shells.
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Step three
Spray cold grates of grill with grilling spray and heat to medium. Grill chicken thighs until charred and no longer pink in center (165°F), 10 to 15 minutes, turning occasionally.
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Step four
Place a large cast iron skillet on grill grates. Add chopped bacon to pan and cook until crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate. Cook bell pepper and onion in bacon grease until tender, about 3 minutes. Stir in corn, edamame, vinegar, 1/4-teaspoon salt, 1/8-teaspoon pepper, and cayenne pepper.
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Step five
Remove succotash from heat, top with grilled chicken thighs, and garnish with bacon and green onions before serving.
Tips
If you don't have a cast iron skillet and want to make your succotash on the stove top over medium heat, that works great too!