Into a large bowl, combine a generous drizzle of olive oil with the juice and pulp of 6 (or more) limes.
Thinly slice an onion and add to the bowl. This time I used a white onion. Previously I used a red onion, which looks great when grilled.
Peel and chop as much garlic as you like. Pictured below is half the garlic I used. Add to the bowl.
Add boneless skinless chicken pieces to the bowl, and some salt and pepper; stir to coat. Cover and refrigerate at about one hour.
Grill the chicken with the onions and garlic.
Serve. This time I served it with roasted zucchini and potatoes, and last time it was on tortillas with homemade guacamole, veggies, and cheese. Rice and beans would have been great on the tortillas as well, if I had had any in the house! This chicken (hot or cold) is also good on top of a salad (AKA what I had for lunch today).