Ingredients
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3 tbsp olive oil, divided
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1 shallot, finely chopped
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3 cloves garlic, minced
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1 cup cherry & grape tomatoes, halved
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1 (12 oz) bag frozen corn, thawed and drained
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1 (10.8 oz) bag frozen baby lima beans, thawed and drained
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1/3 cup chopped fresh parsley
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1 1/2 lb bone-in, skin-on chicken thighs
Steps
1
Set grill or grill pan to medium-high and grease grill grates. Heat 1 tbsp 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 min. Add garlic and cook 30 sec. more. Add tomatoes, corn, and lima beans. Cook, stirring occasionally, until tomatoes start to soften, 3–5 min. Season with salt and pepper. Remove from heat and stir in parsley. Set aside.
2
Pat chicken dry with paper towels. Rub all over with remaining 2 tbsp 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 min. per side. Transfer chicken to a serving platter. Serve with succotash.
