Grilled Chicken Tacos....From People Magazine :)

Serves 4

Ingredients:
12 cloves garlic, unpeeled
6 tbsp. apple cider vinegar
1/2 tsp ground black pepper
1/2 tsp cinnamon
1 big pinch ground cloves
1 tsp dried oregano
Salt
1 lb skinless boneless chicken breast halves
2 bunches knob onions or large green onions
Vegetable oil or olive oil
12 corn tortillas
Lime Wedges
1 Cup tomatillo or pico de gallo salsa

1. In a small skillet over medium heat, cook the garlic until soft, about 10 to 15 minutes. When cool, peel and place in a food processor or blender along with oil, vinegar, pepper, cinnamon, cloves, oregano, and 3/4 tsp of salt. Process until smooth.
2. Lay the chicken in a pyrex or non-aluminum baking dish. Cover with half of the marinade and refrigerate for at least 30 minutes or up to 6 hours.
3. heat a gas grill to medium high or light a charcoal fire and let it burn until the coals are covered with grey ash and still very hot.
4. Brush or spray onions with oil and sprinkle with salt to taste. Lay the onions on the cooler side of grill, bulbous ends towards the heat. When the onions start to soften and turn golden (about 10 min) flip them and cook the other side. Remove onions and chop into two inch pieves.
5. Brush or spray oil over both sides of chicken and lay over the hottest part of th grill. Grill for 6-8 Minutes per side, turning once. Remove and cut widthwise into thin strips.
6. Fill tortillas with chicken and onions. Garnish with lime wedges and salsa.