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Skewered Chicken and Red Onion

  • Prep:
  • Total Time:
  • Servings: 4
Skewered Chicken and Red Onion

Photography: Kirsten Strecker

Source: Martha Stewart Living, July 2005


  • 1/2 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 1/2 teaspoons coarse salt
  • 1 tablespoon plus 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • Freshly ground pepper
  • 8 boneless, skinless chicken thighs, cut into 3 pieces each
  • 1 large red onion, cut into 8 wedges, root left intact


  1. 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.

  2. 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.


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.)

Reviews (2)

  • 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.

  • 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.

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