Make the Marinade:

• In a small mixing bowl, add all the marinade ingredients. Use a spoon to mix thoroughly.

  Note: For the grated onion, I use the finer side of a box grater and I grate it on a paper towel. The paper towel soaks up some of the onion juice - this prevents the meat mixture from becoming soggy. No need to squeeze out excess onion juice. Whatever gets soaked up in the paper towel is just perfect.

Season the Ground Chicken:

• Add the ground chicken meat to a medium mixing bowl.
• Dump all the marinade into the meat. Use your hands or a spoon to mix until thoroughly combined.
• Cover with plastic wrap and refrigerate for 1 to 2 hours or up to overnight.

  Note: You can also shape and broil right away. But letting it marinate for at least one hour enhances the flavor.

Remove the chicken 1/2 hour before shaping and cooking.

Preheat Oven Broiler if necessary

Spray an oven proof grill pan with canola or olive oil spray.

Let's Shape and Bake the Patties:

• Divide the marinated ground chicken into 8 portions.
• Form each portion into a ball then flatten and shape into a rectangular shape, about 1/4 inch thickness.

  Note: You can also shape the patties round. The thickness of the patties will determine how long to broil.
• Place the patties on the prepared grill pan.
• Broil the patties 6 to 8 inches from the heat source.
• Grill the 1st side for 5 to 6 minutes. Remove the pan. Flip the patties and return under the broiler.
• Broil 4 to 5 minutes until lightly golden brown.
• Remove from the oven. Transfer to a platter. Serve hot on a bed of salad or serve in a pita bread. Enjoy!