Chicken Thighs and Marinade

Ingredients

Onion Marinade: 

1 1/2 cup roughly chopped onion

1 cup roughly chopped fresh parsley

Juice of 2 lemons

1/4 cup canola oil

1 garlic clove

1 tablespoon kosher salt

1.  Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.