Chicken Yassa

Ingredients:

• 8 to 10 boneless, skinless chicken breasts
• 2/3 cup oil
• 1 cup red wine vinegar
• 1 cup freshly-squeezed lime juice
• 6 chicken-bouillon cubes, crushed (I used Maggi cubes)
• 24 small garlic cloves, mashed
• 6 tsp fresh ginger, grated
• 2 tsp salt (or to taste)
• 12 tsp coarse black pepper
• 3-4 tsp red pepper (ground or flakes)
• 3 large onions, thinly sliced

1. The day before meal day, put the chicken breasts in a large bowl and combine the rest of the ingredients (except the onions) together. Pour about half the marinade over the chicken and refrigerate overnight, turning once. Reserve the remainder of the marinade.
2. Broil the chicken in your oven, turning once. When you have a nice, brown color on both sides and an internal thermometer reads 165, remove the chicken (note: I baked mine first to about 145, then I finished it under the broiler).
3. Saute the onions in a small amount of oil until golden. Meanwhile, heat the reserved marinade over a low flame.
4. Serve the chicken with the onions on top, and the marinade on the side.