4 tablespoons olive oil

Zest and juice of 1 lemon

1 tablespoon fresh marjoram

Salt and freshly ground peppercorns

Mint Sauce

1 sweet onion, chopped

1 clove garlic, peeled and crushed

3 tablespoons balsamic vinegar

Salt and freshly ground peppercorns

4 tablespoons olive oil

½ cup packed mint leaves, finely chopped

Salt and freshly ground pepper to taste

Preheat a charcoal or gas grill for indirect grilling over medium heat and oil the grill rack. Toss chicken with oil, lemon zest, juice, marjoram, & pepper. Marinate in refrigerator 1 to 6 hours. Stir together onion, garlic, vinegar, salt & pepper, in small bowl. Whisk in olive oil. Set aside. Remove chicken from marinade, pat dry. Grill chicken strips over medium heat. Turn strips often, cook until no longer pink, or until chicken is firm to touch. Transfer strips onto platter. Stir fresh mint into the onion sauce, and season to taste. Pour over the grilled chicken strips.

From www.sweetonions.org.