Grilled Peach & Corn Succotash Bowls

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3 fresh peaches, halved and pitted
• 3 ears fresh corn, husked
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 cup fresh lima beans or edamame, cooked
• 1 lime, juiced
• 1 tbsp honey
• 1/3 cup fresh cilantro, chopped
• 1/2 cup crumbled feta or cotija cheese
• 2 cups cooked quinoa or rice, warm

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400–450°F. Oil the grates lightly so nothing sticks.
2. 2Toss the chicken thighs with one tablespoon olive oil, salt, pepper, smoked paprika, and cumin until evenly coated. Let them sit while the grill heats.
3. 3Brush the peach halves and whole ears of corn with a little olive oil and salt. Place chicken, peaches (cut-side down), and corn on the hot grill.
4. 4Grill the chicken 5 to 6 minutes per side until nicely charred and the thickest part reaches 165°F. Grill peaches 2 to 3 minutes per side until grill marks appear and they soften. Grill corn, turning every few minutes, until kernels are charred in spots, about 8 to 10 minutes total. Transfer everything to a cutting board.
5. 5While the grilled items rest, heat the remaining olive oil in a large skillet over medium heat. Add the red onion and cook until softened, about 3 minutes. Stir in the bell pepper and zucchini and cook until just tender-crisp with light browning, 4 to 5 minutes.
6. 6Add the garlic and cook 30 seconds until fragrant. Stir in the cherry tomatoes and cooked lima beans or edamame; cook just until the tomatoes begin to burst, about 2 minutes. Remove from heat.
7. 7Cut the kernels from the grilled corn cobs and dice the grilled peaches into bite-size chunks. Slice the chicken into strips.
8. 8Fold the corn kernels, diced peaches, lime juice, honey, and most of the cilantro into the skillet vegetables to create a bright grilled succotash. Taste and season with extra salt and pepper if needed.
9. 9Divide the warm quinoa or rice among four bowls. Top each with a generous scoop of the peach-corn succotash and sliced grilled chicken.
10. 10Finish with crumbled feta or cotija and the remaining cilantro. Serve immediately while the peaches are still warm and the corn still smoky.