Smoky Honey Chipotle Chicken Quarters + Summer Succotash

1. **Prepare the Honey Chipotle Rub:** In a bowl, mix 3/4 cup honey powder, 1/2 cup brownulated or brown sugar, 2 tbsp smoked paprika, 2 tbsp kosher sea salt, 1 tbsp granulated garlic, 1 tbsp granulated onion, and 1 tbsp ground chipotle powder. Store airtight.
2. **Prepare the Grilled Summer Corn Succotash:**

   *   Soak corn (if not already soaked). Grill until tender.

   *   In a cast iron pan, cook 4 thick-cut bacon slices until crispy. Remove bacon, reserving some drippings, and crumble once cooled.

   *   In the same pan, sauté 2 chopped Vidalia onions, 2 cups thawed baby lima beans, and 2 minced garlic cloves until tender.

   *   Cut the grilled corn off the cobs and add to the pan with 4 thyme sprigs. Cook for 10-15 minutes, stirring occasionally.

   *   Stir in 1 pint halved cherry tomatoes and 1 tbsp red wine vinegar. Season with salt and pepper to taste.

   *   Before serving, top with crumbled bacon and 4 tbsp chopped chives.

3. **Prepare and Grill the Smoky Honey Chipotle Chicken Quarters:**

   *   Trim ribs, extra fat, and skin on chicken quarters with kitchen scissors, leaving about 1/2 inch of skin around the edges.

   *   Preheat your Traeger Grill to 275°F.

   *   Season the chicken quarters generously with the prepared Honey Chipotle Rub.

   *   Place chicken on the grill and cook until an internal temperature of 155°F is reached.

   *   Dunk each chicken quarter generously in your favorite BBQ sauce.

   *   Return the chicken to the grill and continue cooking until the internal temperature reaches 165-180°F.

   *   Rest the chicken for a few minutes before serving with the Grilled Summer Corn Succotash.