Grilled Chicken

Cut the chicken into serving size pieces, remove skin and wash. Make a marinade by finely mashing the onions and half clove garlic. Garlic lovers may be tempted to add more, but try it this way first. IMPORTANT: Do not let the onion mash come in contact with metal, especially stainless steel. This causes a chemical reaction that dramatically changes the taste. I have found that a plastic grater works well for mashing the onions. Add salt and pepper to the marinade, be fairly generous. Mix well with a non-metallic utensil. Cover the chicken pieces in the marinade in a glass or plastic bowl for one to ten hours. Refrigerate for the duration. Cook slowly over a charcoal grill, where the flames have died out and only burning coals remain. Should take about 30 to 40 minutes to cook. It's best if the outside doesn't get blackened or charred. If you try to cook it faster, it will not taste as good. This chicken does not taste "oniony" as you would imagine. It is the tenderest, sweetest and juiciest grilled chicken ever.