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.


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