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1
In a medium bowl mix all marinade ingredients together.
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2
place half of the marinade in a bag or container with the chicken only.
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3
turning a few times during its marinating time.
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4
the longer the better- prefer overnight.
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5
reserve remaining marinade in refridgerator for vegetables.
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6
while grill is heating remove chicken from bag and let warm up some.
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7
throw out the used marinade.
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8
de-silk corn but leave husks attatched, soak in water for 15 minutes or until husks are saturated, drain brush corn with reserved marinade and pull husks back up and tie with butchers twine that also has been soaked in water to prevent burning right away.
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9
or make a foil packet.
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10
chop the peppers and onions into large serving pieces and toss them and tomatoes with reserved marinade.
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11
place into a large foil packet.
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12
place chicken and foil packets (except corn) on the grill over medium heat with lid closed about 15 minutes watch for flare ups and turn down heat if they occur.
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13
you can baste with any sauce left from the vegie toss.
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14
turn chicken and gently shake vegies and add corn to grill on the top rack if you have one otherwise place in indirect heat section of grill.
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15
continue grilling for another 15 minutes until chicken reaches a safe temperature and is done.
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16
remove the chicken let rest a few minutes and remove vegies, open the packets and arrange around the chicken.
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17
serve with hot rolls and a cold beer!
