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id 661
Name Grilled Chicken and Onions
Main Dish Category Poultry
Secondary Dish Category Main Dish,
Main Ingredient Chicken Breasts
Other Ingredient Onions
Number of People 4
List of Ingredients 4 boneless, skinless chicken breasts

2 T oil

1 T lemon juice

1/2 cup beer

1 to 2 tsp. lemon pepper

1/4 tsp. freshly ground black pepper



2 large onions, peeled and quartered

4 T butter

1 tsp. lemon pepper
Description Combine the oil, lemon juice, beer, lemon pepper and pepper; stir to combine.  Add chicken, cover and refrigerate for at least 30 minutes.



For the onions, place them close together in a single layer on a sheet of foil big enough to fold over the top.  Place the butter on top and sprinkle with the lemon pepper.  Seal tightly and poke just the top with holes to vent.  Make sure you have not poked all the way through or the butter will leak out and cause trouble.



While chicken is in the fridge, get the grill ready.  If you are concerned about the chicken sticking to the grill, rub or spray the grill top with olive oil.  When the coals are ready, a nice moderately high heat, spread them out evenly and place the onion packet on one side on the grill top and cook for 20 minutes, covered.  Then remove the chicken from the marinade and place on the open half of the grill.  Cover and cook for 3 to 5 minutes until nicely browned on the bottom.  Turn the chicken over and cook until finished, another 3 to 5 minutes.  If you are using a gas grill, medium heat for 6 to 10 minutes should do it; the onions still need 30 minutes.  Pour the onions and butter right over the chicken, or serve alongside with rice or pasta.
Time 70 minutes
Cooking Type Barbecue
Difficulty (1-5) 1
Notes

Per serving:  320 calories, 16 g fat, 105 mg cholesterol, 190 mg sodium, 14 g carbohydrates, 3 g fiber
Origin Penzeys
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