4 whole, boneless, skinless chicken breasts
2 lg. onions, preferably Vidalia, thickly sliced
3 cloves garlic, minced
Juice of 3 lemons
2 tbsp. olive oil
1 tsp. salt

Cut chicken into 1 inch strips and combine with sliced onion. Whisk remaining ingredients together and pour over chicken and onions. Cover and refrigerate for 4 hours or overnight, stirring occasionally. Line gas or hot charcoal grill with foil and grill chicken and onions for about 15 minutes.