We made this for the first time way back in 2009 on one of our beach vacations (see here) and I'm not quite sure why we haven't had it since except there's just so many things to cook, and so little time.
If time is an issue for you, then chicken on the grill is a great solution. The only thing with this one is you need to be a little on the ball because it has to marinate a minimum of 4 hours ...but the longer the better. Best of all, the corn hangs out in the same marinade but a different zip bag, so not only is your main course taken care of, but so's the side dish.
Serve it with a tossed salad or simple sliced tomatoes fresh from your garden and I'm pretty sure you won't hear anyone complaining. Actually it's so orangie, limey and garlicky delicious, I doubt you'll hear much of anything until the plate's empty. Oh and a word from the unwise - for heaven's sake, double the marinade and throw in a bunch of extra corn because it's so special, you'll want more...and more...and more.
Be sure to have your water bottle standing ready by the grill to take care of any flare-ups. Sure wish I'd listen to my own advice. I darn near lost all the hair on my chin again. Guess I'd better leave the grillin' to the Big Guy from now on!
Grilled Spicy Chicken with Corn and Green Onions (from JBug’s Kitchen adapted from Epicurious.com)
1/2 cup fresh lime juice
1/3 cup fresh orange juice
1/4 cup olive oil
2 teaspoons hot pepper sauce
4 garlic cloves, thinly sliced
1/2 cup chopped cilantro
1 teaspoon dried crushed red pepper
8 large chicken thighs, with skin and bones
8 green onions
4 ears of corn, husked
Salt and freshly ground black pepper
Place lime juice, orange juice, olive oil, and hot pepper sauce into a jar with a tight fitting lid and shake to combine well.
Wash and dry chicken thighs well, and clean excess fat from them. Place chicken thighs into a large zip bag. Place corn and green onions into another large zip bag. Divide sliced garlic, cilantro and crushed red pepper between the two bags and divide prepared marinade between the two as well. Season contents of bags well with salt and pepper, close zippers and place into a large bowl or plastic container to catch any leaks. Refrigerate for a minimum of 4 hours, turning bags occasionally.
To cook – heat grill to medium hot. Remove chicken and vegetables from marinade and discard marinade. Grill chicken over direct heat until nicely browned – about 15 minutes, turning often, then move to indirect heat and finish cooking (approximately another 15 minutes or until juices run clear). Place corn and onions over direct heat (medium low) and cook covered for 6 to 10 minutes. Move corn and onions around often to prevent burning. Serve with slices of oranges and limes as garnish. Makes 4 servings.
A year ago - Bacon and Blue Potato Salad