Recipe: Grilled spicy-citrus chicken thighs with corn and green onions

1 cup fresh lime juice
2/3 cup fresh orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro (yes, I know -- it's my least favorite herb! but it works here)
4 garlic cloves, thinly sliced
2 tsp hot pepper sauce
2 tsp dried crushed red pepper
16 large chicken thighs with skin and bones (about 6 lbs)
16 green onions
8 ears of corn, husked

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

Prepare grill. Medium heat. Remove chicken and vegetables from marinade. You can toss the marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occassionally and rearranging on grill for even cooking. Takes about 25 minutes. Grill onions and corn until charred on all sides, about 6 minutes for the green onions and about 13 minutes for corn. Transfer all to platter and serve.