A party favorite recreated to grill within a sweet Vidalia® Onion.
Recipe courtesy of Chef Holly Chute from Georgia Grown.
Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
Peel onions, cut ends off and scoop out center leaving sides and bottom intact. Combine remaining ingredients in a bowl.
Scoop mixture into onions, mounding so they are full. Depending on size of onions, you may have some mixture left. Add the onions to the preheated grid. Cook at 350° for 40-60 minutes or until tender.
*Marinate chicken before grilling in a mixture of oil, lime juice, salt, pepper and cilantro.