Ingredients

• 3  medium chicken breast halves (about 1-1/2 pounds)
• 3  medium chicken drumsticks (about 3/4 pound)
• 3  medium chicken thighs (about 1 pound)
• 4  cups sliced onions
• 1/2  cup lemon juice
• 1  tablespoon cooking oil
• 1  jalapeno pepper, seeded and chopped*
• 1  teaspoon dried thyme, crushed
• 2  cloves garlic, minced
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 2  bay leaves
• 2  tablespoons snipped fresh parsley
•   Hot cooked rice (optional)

Directions

1. Skin chicken pieces, if desired. Place chicken and sliced onion in a large self-sealing plastic bag set in a shallow dish. For marinade, combine lemon juice, jalapeno pepper, thyme, garlic, salt, pepper, and bay leaves. Pour over chicken and onion. Close bag. Marinate in the refrigerator for 2 hours, turning bag occasionally.

2. Remove chicken pieces, reserving marinade and onion in bag. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on the grill rack over the drip pan. Cover; grill for 50 to 60 minutes or until chicken is tender and no longer pink. (Breast should reach 170 degrees F; leg and thigh should reach 180 degrees F.) Or, to broil, place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 20 minutes or until lightly browned. Turn chicken. Broil 5 to 15 minutes more or until chicken is tender and no longer pink.

3. Meanwhile, in a medium saucepan bring onion slices and reserved marinade to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until onions are crisp-tender and most of the liquid has evaporated, stirring occasionally. Transfers onions to a serving bowl; sprinkle with parsley. Pass onion with chicken and serve over rice, if desired. Makes 6 servings.

*Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers.