Onion Marinated Grilled Chicken Breasts

1. 1

   Remove fat from chicken breasts if needed. Sandwich each breast in plastic wrap, and pound into an even 1/2-inch thickness. Transfer the breasts to a gallon zippered plastic bag.

2. 2

   Roughly chop the onion (you should have about 3/4 cup) and the shallot (you should have about 2 tablespoons). Combine the onion, shallot, olive oil, water, thyme, and salt in a blender and blend until smooth. Pour the marinade into the the bag with the chicken. Express the air from the bag, then gently massage and manipulate until all of the chicken breasts are coated. Refrigerate for at least 4 hours, and up to 24 hours.

3. 3

   Prepare your grill for high heat, direct cooking. While the grill is heating remove the chicken from the fridge. Grill the chicken breasts (the marinade will cling, do not scrape it off), uncovered, for 2 to 4 minutes on each side (charcoal 2-3 minutes, gas 3-4 minutes). Take care not to overcook the chicken.

4. 4

   Serve with a drizzle of olive oil, pinch of smoked sea salt, and spritz of lemon juice. If you're feeling fancy, top with your favorite fruit salsa or strawberry salsa fresca.

* Per serving · 4 servings · Values may vary.

No additional tips available.