In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons of oil. Place the chicken in the bag, press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 3 to 5 hours, turning occasionally.
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Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Brush the cooking grates clean. Brush the onion slices with oil. Remove the chicken from the bag and discard the marinade. Season the chicken evenly with the salt and pepper, and then grill over direct medium heat, with the lid closed, until the meat is firm to the touch and no longer pink in the centre, 8 to 12 minutes, turning once. At the same time, grill the onions over direct medium heat until tender, 12 to 15 minutes, turning once or twice. Remove from the grill as they are done and let the chicken rest for 3 to 5 minutes.
Brush the cooking grates clean. Brush the onion slices with oil. Remove the chicken from the bag and discard the marinade. Season the chicken evenly with the salt and pepper, and then grill over medium heat, with the lid closed, until the meat is firm to the touch and no longer pink in the centre, 8 to 12 minutes, turning once. At the same time, grill the onions over medium heat until tender, 12 to 15 minutes, turning once or twice. Remove from the grill as they are done and let the chicken rest for 3 to 5 minutes.
Cut the chicken crosswise into slices about 1 centimetre thick. Serve warm with the onions.
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