Friday's Fave Foods---Easy Grilled Chicken and Sweet Onion

In the old days, I would have made these marinades from scratch and fussed 1/2 the day over this food. Those days are over, at least for now!

Grilled Chicken Breast in Zesty Lemon Pepper

chicken breast(s)

KC Masterpiece Zesty Lemon Pepper

Marinate overnight, or at least for a few hours previous to cooking. Grill on low but intense heat till cooked but not dry, turning several time, and basting with marinade if you prefer.

NOTES: That's it! EASY! The marinade is what makes it!

Sweet Grilled Onion

Whole Sweet Onion(s), Vidalia preferred

Butter (I use Smart Balance, it's fine)

Season Salt

Pepper

Cut ends from whole onion, more from top than from the bottom. The bottom, you want to make flat, but you do not want to cut so deeply into it the onion will fall apart later or leak.

Cut top, peel, and core, without making a hole that goes all the way thru the onion. Leave a bottom floor there!

Stuff cored hole with butter or herbed butter. Sprinkle with season salt. Add Tabasco if you are a spicy person!

Lay onion on it's flat bottom on sheet of aluminum foil, and wrap, like you are making a purse. Seam at the top. Wrap tightly.

Place on indirect heat, turning occasionally, but leaving it mostly sitting on it's bottom. Once it starts cooking down, there will be lots of juices in the foil, and no matter how tightly you have sealed it, if you turn it over, you could very well lose those juices.

Cook 45 minutes to an hour, depending on size of onion, remove from heat.

THAT IS IT!

NOTES: Be sure to let it cool a little before unwrapping from foil, as it will be very hot. You could slice if you want to, but onion will be on the verge of falling apart anyway. This is a great accompaniment to grilled meats and vegetables of all kinds!