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Skewered Chicken and Red Onion

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Recipe photo courtesy of Kirsten Strecker

Tangy-sweet kabobs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked.

Source: Martha Stewart Living, June 2005
Total Time Prep Servings

Ingredients

Directions

Variations

To grill the kabobs, thread the marinated chicken and onion onto the skewers. Grill over medium heat, brushing with marinade and turning halfway through, until the chicken is cooked through and the onions are charred, 16 to 18 minutes. (If you use wooden skewers, soak them in water for at least twenty minutes before grilling.)

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How would you rate this recipe?
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  • mqkuznitz
    1 SEP, 2008
    I served this for a evening with family and friends. Huge hit. Easy to make and what a delicious taste. I did marinate for an hour before baking in oven.
    Reply
  • hannahenscheid
    30 JUL, 2008
    This was amazing! I grilled the kabobs on our Foreman Grill, and oh my it was good. I added a bit more salt and marinated the the kabobs for a good hour before grilling. Delicious.
    Reply

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