This undated photo provided by America's Test Kitchen in August shows paprika- and lime-rubbed grilled chicken in Brookline, Mass. This recipe appears in the cookbook “Dinner Illustrated.” (AP photo)

By AMERICA’S TEST KITCHEN

All of the elements of this brightly flavored dish come together quickly on the grill. Cooking the chicken on the cooler side of the grill avoids flare-ups while still giving it great flavor and char. To round out our grilled succotash we use convenient canned butter beans, which are super-quick to prepare and have a creamy consistency and pleasant mild flavor. You will need four 12-inch metal skewers for this recipe.

PAPRIKA AND LIME-RUBBED CHICKEN WITH GRILLED

VEGGIE SUCCOTASH

Servings: 4

Start to finish: 1 hour

¯2 limes

¯3 ears corn

¯1 red onion

¯12 ounces cherry tomatoes

¯1/4 cup extra-virgin olive oil

¯Salt and pepper

¯Fresh cilantro

¯2 garlic cloves

¯1 (15-ounce) can butter beans

¯1 tablespoon plus 1/2 teaspoon smoked hot paprika

¯1 1/2 teaspoons packed dark brown sugar

¯1 teaspoon ground cumin

¯3 pounds bone-in chicken pieces (split breasts, drumsticks, and/or thighs)

Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.

While grill heats, grate 4 teaspoons lime zest, then squeeze 2 tablespoons juice from 1 lime. Cut remaining lime into wedges. Remove husks and silk from corn. Cut onion crosswise into 1/2-inch-thick rounds. Thread tomatoes onto four 12-inch metal skewers. Brush corn, onion, and tomato skewers with 2 tablespoons oil and season with salt and pepper. Mince 3 tablespoons cilantro. Mince garlic. Drain and rinse beans.

Combine 1 tablespoon paprika, sugar, cumin, 1 tablespoon lime zest, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Trim chicken and cut breasts in half crosswise (if using). Pat chicken dry with paper towels, transfer to bowl with spice mixture, and stir to coat evenly.

Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until skin is well browned and slightly charred and breasts register 160 F and drumsticks/thighs register 175 F, 20 to 30 minutes, flipping as needed and rearranging so all pieces get equal exposure to heat source. Transfer chicken pieces to platter as they finish cooking, tent with aluminum foil, and let rest.

While chicken cooks on cooler side, place corn, onion rounds, and tomato skewers on hotter side of grill. Cook tomatoes, covered, turning as needed, until skins begin to blister, about 2 minutes; transfer to platter. Continue to cook corn and onion, covered, turning occasionally, until lightly charred on all sides, 8 to 10 minutes; transfer corn and onion to platter as they finish cooking and cover with foil.

Chop grilled onions coarsely and cut corn kernels from cobs. Whisk remaining 1 teaspoon lime zest, lime juice, 2 tablespoons cilantro, garlic, remaining 1/2 teaspoon paprika, and remaining 2 tablespoons oil together in large bowl. Add beans, tomatoes, chopped onion, and corn to bowl and toss to combine. Sea-son with salt and pepper to taste. Sprinkle remaining 1 tablespoon cilantro over chicken. Serve with succotash and lime wedges.

Nutrition information per serving: 539 calories; 225 calories from fat; 25 g fat (5 g saturated; 0 g trans fats); 210 mg cholesterol; 472 mg sodium; 29 g carbohydrate; 5 g fiber; 11 g sugar; 52 g protein.