Marinated Chicken Red Onion Kebabs
8
boneless, skinless chicken thighs
1 red onion, cut into 8 wedges
For the marinade:
1/2 cup red wine vinegar
1 garlic clove, pressed
1-1/2 teaspoons salt
1 Tablespoon + 1 teaspoon honey
2 Tablespoons extra virgin olive oil
freshly ground black pepper
4 skewers
If using wooden skewers, place in warm water to soak for 15 minutes. Preheat the
grill or if baking, preheat the oven to 357F.
Place the
marinade ingredients in a bowl and whisk to combine.
Cut the chicken thighs into 3 pieces. Place them in the marinade and allow to
stand at room temperature about 15 minutes.
Thread 3 pieces of chicken onto a skewer. Add and onion wedge, finish with 3
more pieces of chicken. Repeat with the other 3 skewers. (If grilling the
brochettes, thread the remaining onion wedges on the extra skewer.)
To bake: Place the skewers on a baking dish. Put the remaining onion wedges on
the pan and drizzle all with the marinade. Bake for 35 to 40 minutes.
To grill: Grill the skewers, brushing with the marinade.
To serve:
Divide the skewers among 4 serving plates.
