This easy grilled chicken with succotash salad is sweet and spicy, crispy and golden. Enjoy this chicken from the grill with a tangy lime succotash salad.
I’m quite sure this will be the only way I cook chicken thighs ever, EVER, again. I mean, it’s perfect. You just lay the chicken out on a baking tray, slide them under the grill (broiler) and less than ten minutes later you have golden, crispy, steaming, perfectly cooked, ultra juicy, chicken thighs. It's the very definition of easy grilled chicken.
We use paprika, garlic powder, onion powder, cumin and brown sugar which flavours the chicken with a beautiful tangy, deliciously smokey flavour, which goes so well with a zingy lime salsa. Wrap it up in some warmed street tacos and you have a winning dinner that’s so quick and easy to get on the table.
Easy Grilled Chicken with Succotash Salad Ingredients
- Olive oil
- Garlic powder
- Paprika
- Onion powder
- Ground cumin
- Brown sugar
- Chilli flakes (opt.)
- Chicken thighs
- Green beans
- Green onion
- Baby tomatoes
- Coriander
- Basil
- Lime
- Corn kernels
- Mini street tacos
- Greek yoghurt
- Salt and pepper
See recipe card for quantities.
How to make Easy Grilled Chicken with Succotash Salad
1. Combine olive oil, garlic powder, paprika, onion powder, ground cumin, brown sugar, chilli flakes (opt.), salt and pepper in a large bowl. You can reserve a chicken thigh if you want to keep a plain one for your child, otherwise add the rest to the bowl and toss until well coated. Cover and set aside.
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- ½ tablespoon onion powder
- 2 teaspoon ground cumin
- 2 teaspoon brown sugar
- ½ teaspoon chilli flakes (opt.)
- ½ teaspoon salt
- ½ teaspoon pepper
- 600g chicken thighs
2. Turn on your oven grill (broiler) and prepare a baking tray by lining it with foil (not baking paper - it will burn).
3. Trim green beans and slice into 1 cm pieces. Trim green onions and finely slice the white part and thickly slice the green part (1cm). Quarter baby tomatoes. Roughly chop coriander leaves and pick basil leaves. Juice 1 ½ lime, and cut the remaining half into wedges to serve. Measure out corn kernels.
- 200g green beans
- ½ bunch green onion
- 200g baby tomatoes
- ½ bunch coriander
- ½ bunch basil
- 2 limes
- 2 cups corn kernels
4. Lay your chicken out on the baking tray, smooth side up and evenly spaced apart, and place under the grill for 5 minutes. If you have kept plain chicken aside add this to the tray now too and drizzle over a little olive oil. If you have different rungs in your grill, put it on the lowest, and keep an eye on it to make sure it doesn’t burn - all grills are a little bit different. After 5 mins flip and continue to cook for another 4 mins.
5. Place a large frying pan over medium heat. Once hot, add olive oil, white part of green onion, corn and green beans, and cook, stirring occasionally until corn and beans are cooked and any excess liquid is gone, about 4-5 minutes.
- 1 tablespoon olive oil
- ½ bunch green onion (white part)
- 2 cups corn kernels
- 200g green beans
6. Once the chicken timer is up, test a piece to make sure it is cooked through, then remove from the grill and set aside to rest. Turn off the grill and place wraps in the oven so the residual heat warms them (or use your microwave).
- 10 mini street tacos
7. Kid’s option: serve their portion of baby tomatoes, corn and beans on their plate separately.
For everyone else, put baby tomatoes, green part of the green onion, coriander, basil, lime juice into a large serving dish, and mix through the cooked corn and beans. Season well with salt and pepper and toss, then add lime wedges on the side.
- 200g baby tomatoes
- ½ bunch green onion (green part)
- ½ bunch coriander
- ½ bunch basil
- Lime juice
- Salt and pepper
- Lime wedges
8. Slice chicken thigh fillets into strips.
9. Serve chicken with succotash salad, warm wraps and a small bowl of Greek yoghurt as a dressing.
- 200ml Greek yoghurt
Substitutions for Easy Grilled Chicken with Succotash Salad
- Alternative Protein - Swap chicken thighs for firm fish and reduce cooking time.
- Vegetarian - Swap chicken for tofu, sweet potato or eggplant slices. If swapping for sweet potato you will need to steam / microwave this first so it cooks in the time.
- Gluten Free - Swap street tacos for corn based tacos, or for microwave rice.
- Dairy Free - Leave out Greek yoghurt, or create a dressing of lemon juice and mayonnaise.
Kid-Friendly Variations
- Option to skip the spices on the chicken and just grill plain chicken if preferred.
- Option to serve corn and beans without mixing through the succotash salad.
Equipment
You will need an oven grill (broiler), a baking tray, foil, a frying pan, a stovetop, a microwave (opt.).
Top tip
Grills (broilers) can be really different so make sure you check the chicken regularly the first time you make this (because trust me you will be making it more than once!). If you have different rungs on your grill then put it on the lowest rung so it doesn’t burn.
Recipe
Grilled Chicken with Succotash Salad
Equipment
- Oven grill (broiler)
- Baking tray
- Foil
- Frying pan
- Stovetop
- Microwave (opt.)
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- ½ tablespoon onion powder
- 2 teaspoon ground cumin
- 2 teaspoon brown sugar
- ½ teaspoon chilli flakes opt.
- 600 g chicken thighs
- 200 g green beans
- ½ bunch green onion
- 200 g baby tomatoes
- ½ bunch coriander
- ½ bunch basil
- 2 Lime
- 2 cups corn kernels
- 10 mini street tacos
- 200 ml Greek yoghurt
- Salt and pepper
Instructions
- Combine olive oil, garlic powder, paprika, onion powder, ground cumin, brown sugar, chilli flakes (opt.), 1 teaspoon salt and 1 teaspoon pepper in a large bowl. You can reserve a chicken thigh if you want to keep a plain one for your child, otherwise add the rest to the bowl and toss until well coated. Cover and set aside.1 tablespoon Olive oil, 1 tablespoon garlic powder, 1 tablespoon paprika, ½ tablespoon onion powder, 2 teaspoon ground cumin, 2 teaspoon brown sugar, ½ teaspoon chilli flakes, Salt and pepper, 600 g chicken thighs
- Turn on your oven grill (broiler) and prepare a baking tray by lining it with foil (not baking paper - it will burn).
- Trim green beans and slice into 1 cm pieces. Trim green onions and finely slice the white part and thickly slice the green part (1cm). Quarter baby tomatoes. Roughly chop coriander leaves and pick basil leaves. Juice 1 ½ lime, and cut the remaining half into wedges to serve. Measure out corn kernels.200 g green beans, ½ bunch green onion, 200 g baby tomatoes, ½ bunch coriander, ½ bunch basil, 2 Lime, 2 cups corn kernels
- Lay your chicken out on the baking tray, smooth side up and evenly spaced apart, and place under the grill for 5 minutes. If you have kept plain chicken aside add this to the tray now too and drizzle over a little olive oil. If you have different rungs in your grill, put it on the lowest, and keep an eye on it to make sure it doesn’t burn - all grills are a little bit different. After 5 mins flip and continue to cook for another 4 mins.
- Place a large frying pan over medium heat. Once hot, add more olive oil, white part of green onion, corn and green beans, and cook, stirring occasionally until corn and beans are cooked and any excess liquid is gone, about 4-5 minutes.1 tablespoon Olive oil, ½ bunch green onion, 2 cups corn kernels, 200 g green beans
- Once the chicken timer is up, test a piece to make sure it is cooked through, then remove from the grill and set aside to rest. Turn off the grill and place wraps in the oven so the residual heat warms them (or use your microwave).10 mini street tacos
- Kid’s option: serve their portion of baby tomatoes, corn and beans on their plate separately.For everyone else, put baby tomatoes, green part of the green onion, coriander, basil, lime juice into a large serving dish, and mix through the cooked corn and beans. Season well with salt and pepper and toss, then add lime wedges on the side.½ bunch green onion, 200 g baby tomatoes, ½ bunch coriander, ½ bunch basil, 2 Lime, Salt and pepper
- Slice chicken thigh fillets into strips.
- Serve chicken with succotash salad, warm mini tacos and a small bowl of Greek yoghurt as a dressing.200 ml Greek yoghurt, 10 mini street tacos
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