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. Its 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 most tenderest, sweetest and juiciest grilled chicken ever. Enjoy!

76473.537@COMPUSERVE.COM PAUL HUGGINS REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.