Direction

1. Preheat a grill to medium-high (400°F to 450°F). Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside, and discard juiced lime halves. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and mellow red pepper flakes; rub evenly with 2 tablespoons oil. Set aside. Brush Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle chiles, peppers, scallions, and lime halves evenly with remaining 1 teaspoon salt. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
2. Arrange Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on unoiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for Anaheim chiles. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
3. Arrange chicken thighs on unoiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute. Flip chicken, and repeat with second side. Remove chicken from grill. Squeeze grilled lime halves over chicken; serve alongside chiles, peppers, and scallions.