Boneless chicken thigs
or with bone and skin
Ground black pepper
adjust according to how hot you like it
Step by step
Wash the chicken legs and drain well.
Place in a deep bowl, or a saucepan with a lid.
Cut the onions into round slices, about 7-8 mm thick.
Add the onions to the bowl, sprinkle with salt, pepper and crushed bay leaves.
And toss everything with your hands, to coat the chicken on all sides.
Refrigerate for 6-10 hours, don't forget to cover with a lid.
I usually marinate the chicken in the evening before the barbecue and the next day, it's perfectly marinated. Or marinate in the morning if you grill in the evening.
After that, drain all the beer that the chicken hasn't absorbed .
You can use it to sprinkle over the chicken while grilling.
Grill the chicken and the sliced onions on both sides.
It can be served immediately but cold or reheated it's delicious as well.
The ideal garnish would be a salad or some baked potatoes, also grilled in here.