3 lb. boneless chicken breast
3 tbsp. Chef J’s Cuban Spice Rub
1 cup cilantro chimichurri (below)
1 Vidalia onion, 1/2-inch cut rings
2 tbsp. grapeseed oil
1/2 bunch cilantro sprigs
Crispy plantain chips
12 lime wedges
Salt and pepper to taste

Preheat grill. Rub chicken on both sides with Chef J’s Cuban Spice Rub. Place chicken into fridge while prepping onions. Brush onions with grapeseed oil; season with salt and pepper. Place rubbed chicken on grill and cook through until internal temperature of 165 degrees is reached. Add onions to grill when chicken is almost done. Grill onions on both sides. Once onions are tender and chicken is done, let chicken rest while grilled onions are placed into a mixing bowl. Squeeze 6 of lime wedges on top of onions. Add some cilantro sprigs into bowl with onions and lime juice. Season onions with salt and pepper; toss gently and set aside. To serve, slice chicken on a bias cut and arrange on a large platter. Scatter warm grilled onions on top of sliced chicken, drizzle with cilantro chimichurri and garnish dish with remaining cilantro sprigs and lime wedges.

Cilantro Chimichurri
1 bunch cilantro
1 bunch parsley
1 dash Dave’s Gourmet Insanity Spice 
3 Catch a Fire Jalapeno Garlic cloves
1 cup grapeseed oil
1 lemon (for juice)
2 lemons (for zest)
1 tbsp. red vinegar
2 tbsp. water

Place ingredients in blender and puree until almost smooth.