Grilled Chicken with Onion Marinade

This is an easy marinade for chicken that we've been using for backyard barbecues in Los Angeles. It came from a cookbook by Madhur Jaffrey and is an Indian dish called Murgh Lajavaab. But we all just call it "delicious".

Marinade Ingredients:

1 medium onion, cut into large chunks

2 garlic cloves

1-inch cube fresh ginger

1/8 teaspoon cayenne

1/2 teaspoon cumin

1½ teaspoons coriander

1/3 cup red wine vinegar

1/4 cup olive or vegetable oil

1 teaspoon salt

Pinch of freshly ground pepper

Combine all marinade ingredients in a blender or food processor and puree. It will look something like this (but there will be a lot more of it):

 

Cut 3-4 boneless, skinless chicken breasts into 1" chunks and add them to the marinade. Allow to marinate in the refrigerator for at least 2 hours, preferably overnight. Put the chicken on skewers, allowing plenty of marinade to stick to the chicken. Grill, about 5-6 minutes per side, or until cooked through.