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Grilled Southwestern Chicken with Summer Succotash

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Grilled Southwestern Chicken with Summer Succotash

Roberta Reynolds
As I sit writing this, I cannot believe that I haven’t shared this recipe with you before. It’s my absolute favorite marinade for grilling chicken, and I usually triple the recipe and freeze for whenever the mood strikes. When my niece Ari was little, this was just about the only chicken she would eat (except for chicken strips from what she called ‘Burr-Burr Ville). We made it for her every year during our annual sister’s beach getaway, and it still brings smiles to everyone who tries it. She named it ‘Dick’s Chicken’ because he was in charge of the grill, and the name stuck. It’s rich and smoky from the dried chilies, with a hint of citrus to brighten it up. It’s just so darned good on the grill with a little char. Let’s make some thyme-infused succotash with colorful peppers, edamame and corn. Starting to sound like summer to me!!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 -12 servings

Ingredients
  

  • FOR THE SOUTHWESTERN CHICKEN
  • 3 cups boiling water
  • 6 dried Ancho or Guajillo chilies or a combination of both, seeded and halved
  • ½ cup apple juice
  • 6 cloves garlic put through a garlic press or finely chopped
  • 9 tablespoons balsamic vinegar
  • 9 tablespoons frozen orange juice concentrate thawed
  • 6 tablespoons grated lime zest or a combination of lime and orange zest
  • ¾ cup honey or agave
  • ¾ cup olive oil
  • 9 tablespoons lime juice
  • 9 tablespoons soy sauce
  • 1-2 teaspoons salt
  • 1- teaspoon black pepper or big pinch of cayenne
  • 6 Boneless skinless chicken breasts, or 12 boneless, skinless chicken thighs (If using chicken breasts, it works best to slip them into a zip lock bag and pound them until flattened to the same thickness all over. This helps them grill evenly, and if you happen to be in a bad mood, pounding with a meat hammer or other such thing helps to work some of that aggression out).
  • FOR THE SUCCOTASH
  • 2 large orange peppers washed, and seeds removed. Slice into 1-2 inch slivers.
  • 2 large yellow peppers washed, and seeds removed. Slice into 1-2 inch slivers.
  • 1-2 cups of frozen corn thawed and drained (you choose how much depending on how big of a corn fan you are)
  • 1-2 cups of frozen edamame rinsed and thawed (you choose how much depending on how big of an edamame fan you are.
  • 3-4 sliced green onions
  • 4-5 garlic scapes sliced (optional)
  • 1- tablespoon fresh thyme leaves
  • Approximately 1-tablespoon olive oil
  • Balsamic Vinegar of your choice amount to your own taste, but this dish can use the vinegar punch to stand up to the chicken
  • Salt and pepper to taste.

Instructions
 

  • FOR THE SOUTHWESTERN CHICKEN
  • Pour the boiling water over chilies in a medium bowl, and let sit for about 20 minutes. Discard the water and cut chilies into ½ inch pieces.
  • Place the chilies and all of the remaining ingredients in a blender and blend until smooth.
  • Pour 3/4 of the marinade over the amount of chicken you have chosen to use until chicken is covered. I like to marinate at least 4 hours, but preferably overnight. Reserve the remaining marinade and freeze if you aren’t going to use right away.
  • NOTE: Granted, this marinade is a lot of work, but the recipe I gave you is enough for two dinners. It freezes beautifully, so I usually just multiply the recipe by three and make a ton since I've got all of those ingredients out anyhow. That way, I've got the perfect marinate at my fingertips for the whole summer.
  • Grill chicken over medium high heat until done.
  • FOR THE SUCCOTASH
  • In a large Dutch oven or deep skillet, heat some oil until shimmering.
  • Add the peppers and garlic scapes (if using), season with salt and sauté only until softened.
  • Stir in the thawed corn and edamame, and heat over medium low heat until the corn and edamame have warmed up.
  • Remove from heat and add salt and pepper to taste.
  • Stir in the fresh thyme leaves and slivered green onion.
  • Drizzle with balsamic vinegar.
  • Serve room temperature – use as a base for the Southwestern Chicken, so arrange the succotash on a platter and then place the chicken over the top. Drizzle any remaining grilling juices (if you grill on foil like we do you'll have some great juices on the bottom of the foil) and the rest of the reserved marinade from the chicken will flavor the vegetables and you might even cry it’s so good.

The marinade takes some time and effort, but believe me – it’s well worth it.

This is probably best done the day before, and then you can get your chicken marinading and not have to worry about any of that stuff when it comes down to grilling. This marinade recipe makes enough for two dinners, just because I know you’ll love it and you’d probably be all mad at me that you went to all that work for just one grilling session.

The dried chilies I’ve chosen are either Ancho or Guajillo – you may know by now that I am a wimp when it comes to spicy food, and these chilies provide an incredible deep flavor without too much heat. If you are more brave than I, please feel free to add varieties that are more hot.

Then on to the Succotash. This is meant to be served at room temperature, so you can make it the day before or just before you’re ready to eat. The thyme gives a nice herbal note to the whole thing, and the balsamic vinegar a needed punch. You’ll also be holding back some marinade to drench everything with, so you will be having a flavor bomb experience.

If you’re using boneless and skinless chicken, the grilling is done in a snap so best to get your succotash out on a platter and ready to go.

Pass some limes, maybe some sour cream and tortillas, and who knows what might happen next? Hope you enjoy this very favorite dish of mine. Happy grilling!! And thanks so much for reading today. xoxoxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!