Skewered Chicken And Red Onion Recipes

GRILLED CHICKEN KABOBS

Steps:

• Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
• Whisk to combine.
• Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
• Cover and refrigerate for at least 1 hour, or up to 8 hours.
• Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
• Thread the chicken and vegetables onto the skewers.
• Cook for 5-7 minutes on each side or until chicken is cooked through.
• Sprinkle with parsley and serve.

HAWAIIAN TERIYAKI CHICKEN SKEWERS

Steps:

• In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
• Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
• Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
• Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

CHICKEN SKEWERS (WITH CHICKEN KABOB MARINADE)

Steps:

• Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
• In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
• While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
• Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
• Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
• Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
• Serve the skewers on their own or with your favorite side dish!

SKEWERED CHICKEN AND RED ONION

Steps:

• Preheat oven to 375 degrees. Stir together vinegar, garlic, salt, honey, and oil in a large bowl; season with pepper. Add chicken and onion to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes.
• Thread 6 pieces of chicken and 1 onion wedge onto each of 4 skewers. Transfer skewers and remaining onion wedges to a nonreactive baking dish; drizzle marinade on top. Bake until chicken is cooked through, 35 to 40 minutes. Divide skewers and onion wedges among serving plates; drizzle with juices from baking dish.

GRILLED TANDOORI CHICKEN AND RED ONION SKEWERS WITH COUSCOUS

Steps:

• Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
• To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
• Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
• Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Steps:

• Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.