Place chicken or fish in a plastic bag set in a deep bowl or in a shallow baking dish. Pour marinade mixture over meat. Close bag or cover dish; refrigerate 4 to 6 hours or overnight. (I prefer overnight - better flavor, two days okay.) Turn the bag or spoon marinade over the meat occasionally to coat evenly.
Makes about 1 1/2 cups (enough for 3 pounds of meat).
Note: This recipe was originally made for the barbecue.
Directions for boneless, skinless chicken breasts baked indoors:
Prepare marinade as above.
Place the marinated chicken breasts in a 9x13-inch pan. Pour marinade over, spooning some of the chopped onions so that they rest on the top of the chicken pieces.
Cover and bake at 450 degrees (500 degrees if chicken is still partially frozen. In a pinch I have placed frozen chicken breasts in marinade the night before use, though defrosting first comes out slightly better).
Bake until done, about one hour. Then uncover and place under broiler until browned nicely.
Directions for chicken leg quarters baked indoors:
Preheat oven to 400 degrees. Line a baking sheet with foil or a silicone mat and place a wire rack on top.
Remove chicken from marinade and shake off any excess. Reserve extra marinade.
Place chicken skin-side down on wire rack and bake for 25 minutes.
Remove from oven and increase temperature to 425 degrees. Carefully flip chicken over, being careful not to tear the skin.
Baste with extra marinade and put some of the onion on top of each chicken leg. Season lightly with salt and pepper.
Return chicken to oven and bake another 20 minutes or until a meat thermometer reaches 165 degrees. Chicken skin should be crispy and brown, but if it is not browned to your liking you can set under the broiler for a couple minutes.