Grilled Spicy-Citrus Chicken Thighs with Corn and spring onions

Ingredients for Grilled Spicy-Citrus Chicken Thighs with Corn and spring onions

• 240ml fresh lime juice

• 160ml fresh orange juice

• 1/2 cup olive oil

• 1/2 cup chopped fresh coriander

• 4 garlic cloves, thinly sliced

• 2 teaspoons hot pepper sauce

• 2 teaspoons dried crushed red pepper

• 16 large chicken thighs with skin and bones (about 2.7kg )

• 16 spring onions

• 8 ears of corn, husked

How to make Grilled Spicy-Citrus Chicken Thighs with Corn and spring onions

Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place spring onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and spring onions 4 hours, turning bags occasionally.

Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill spring onions and corn until charred on all sides, about 6 minutes for spring onions and 13 minutes for corn. Transfer chicken, spring onions, and corn to platter and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.