Whether it's chicken, beef, pork or fish... always grill some thick slices of onion. If it's a BIG onion, will cut 3-4 thick slabs... I stick in toothpicks (in 2 directions) BEFORE I slice, so rings stay together. If the protein is in any kinda marinade, the slabs of onion go in, too. I like to grill just short of BURNT!?!
7/11/13 at 8:55am