Recipe by Sarah Jane, Yummly.com via Food.com
4 chicken breasts, skin on
2 garlic cloves, finely chopped
1 fresh chili pepper, mild, chopped
2 tablespoons vegetable oil
2 large vidalia onions
1/2 teaspoon thyme, chopped
12 1/2 fluid ounces chicken stock
salt & freshly ground black pepper to taste
1 Place chicken in a bowl and squeeze in juice of 1½ lemons.
2 Add garlic and chilli.
3 Mix to coat chicken well and leave to marinate in the refrigerator for at least 1 hour.
4 Preheat a hot barbecue.
5 Remove chicken from the marinade and brush it with oil.
6 Place chicken on the cooking grills skin-side towards the heat, and grill for about 4-5 minutes on each side, until well coloured and cooked through, but be careful not to let it dry out.
7 While the chicken cooks, cut the onions into medium-thin slices.
8 Heat a few drops of oil in a deep frying pan and fry the onions with thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
9 Remove onions from the pan and set aside on a warm plate.
10 Pour juice of 1 lemon and chicken stock into the pan, bring to a boil and season with salt and pepper to taste.
11 Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
12 Arrange chicken on a plate, top with the onions and pour the lemon sauce over it.
13 Garnish with the remaining lemon half and serve.