Combine olive oil, lime juice and lime zest in a large plastic bag. Seal, and shake vigorously to emulsify. Add onion, cilantro and paprika. Reserve 1 c. of the marinade to spoon onto chicken after cooking. Add chicken to bag, and marinate for ½ to 1 hour. Tip: Don’t leave too long as the lime juice will begin to cook the chicken. Grill chicken over indirect heat to cook the chicken and retain moisture, about 3 minutes on each side, then finish over high heat to char. Serve with reserved marinade.
Enjoy with a glass of Cakebread Cellars Vin de Porche rose.