Skewered Chicken and Red Onion

6 Ratings
  • 5 2
  • 4 0
  • 3 4
  • 2 0
  • 1 0

Tangy-sweet kebabs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked for an easy crowd-pleasing dinner.

Martha Stewart Living, June 2005

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Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
55 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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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Reviews (2)

6 Ratings
  • 5 2
  • 4 0
  • 3 4
  • 2 0
  • 1 0
Martha Stewart Member
09/01/2008
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.
Martha Stewart Member
07/30/2008
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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