Grilled Maple-Chile Chicken

1. 1

   In a large, shallow dish, toss the onion with 1 1/4 tablespoons kosher salt.

2. 2

   Let stand until the onion releases most of its liquid, about 15 minutes, then stir in the maple syrup and chili paste.

3. 3

   Add the chicken breasts and turn to coat completely.

4. 4

   Cover and refrigerate for at least 30 minutes or for up to 1 hour.

5. 5

   Light a grill.

6. 6

   Remove the chicken from the marinade, brushing off most of the onion.

7. 7

   Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through.

8. 8

   Transfer to a platter and serve hot.

* Per serving · 4 servings · Values may vary.

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