Instructions: Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.

Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.

This recipe yields 2 servings;

can be doubled.

Comments:
This recipe can be prepared in 45 minutes or less.

Buy some carrot and celery sticks to dip into blue cheese dressing for a cool starter. Deli potato salad is good with the chicken, and classic southern ambrosia - sliced oranges with coconut - is a refreshing end.

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