½ cup. finely chopped white onion
1 jalapeno chile
3 clove garlic
1 can fire roasted and diced tomatoes
¼ cup. packed fresh parsley leaves
1 tbsp. lime juice
1 cut up chicken (8 pieces)
Prepare outdoor grill for covered direct grilling on medium.
In small bowl, soak onion in cold water. Wrap jalapeno and garlic in foil. Grill 17min or until vegetables are charred and blackened in spots. Cool
Remove stem, skin, and seeds from jalapeno. Peel garlic, chop. Transfer to food processor along with tomatoes, parsley, lime juice and ½ teaspoon salt. Pulse until finely chopped. Drain onion and stir into mixture.
Sprinkle ½ teaspoon each salt and freshly ground black pepper all over chicken. Place on grill, skin side down. Cover and cook 15 to 20mins or until juices run clear when chicken is pierced with tip of knife, turning over once.