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Grilled Spicy-Citrus Chicken Thighs with Corn and spring onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant high-protein dish brings a zesty, sunshine-filled flavour to your summer barbecue. The combination of fresh lime and orange juice creates a bright, acidic base that tenderises the chicken, while the dried chilli flakes and hot sauce provide a sophisticated heat. Marinating the chicken along with the vegetables ensures every element of the meal is infused with those bold, citrusy notes before hitting the grill for a smoky finish.

Ideal for hosting friends or family, this recipe focuses on simple, wholesome ingredients that deliver maximum impact. Serving the succulent chicken thighs alongside charred corn on the cob and softened spring onions makes for a colourful, balanced plate. It is a fantastic choice for those looking for a nutritious, protein-rich meal that does not compromise on savoury, flame-grilled satisfaction.

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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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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