HONEY-MUSTARD GLAZE: 1/4 cup honey 1/4 cup Dijon mustard 1/4 teaspoon crushed red pepper Mix glaze ingredients in a small bowl. Brush some over chicken and onions. Grill 4 to 6 inches above hot coals, turning and brushing with glaze twice. Grill onions 10 to 15 minutes until tender and slightly charred; chicken 20 to 25 minutes, until opaque near bone when tested with tip of a knife. Meanwhile brush peppers with olive oil and grill as for onions. Let grilled food stand 5 minutes, then wrap 4 of the chicken legs, all the peppers and 4 slices of the onion. Refrigerate up to 2 days. Makes 4 servings. Per serving: 343 cal, 32 g pro, 15 g car, 17 g fat, 110 mg chol, 344 mg sod. Note: To grill corn, pull back husks and remove silk. Smooth back husks. If you have time, soak ears in cold water about chick 14