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1
Place the chicken in a bowl and squeeze in the juice of 11/2 lemons.
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2
Add the garlic and chilli.
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3
Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
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4
Preheat a hot barbecue, grill, griddle or dry frying pan.
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5
Remove the chicken from the marinade and brush it with oil.
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6
Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
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7
While the chicken cooks, cut the onions into medium-thin slices.
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8
Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
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9
Remove the onions from the pan and set aside on a warm plate.
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10
Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
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11
Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
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12
Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
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13
Garnish with the remaining lemon half and serve.
