Marinated Chicken Red Onion Kebabs
8 boneless, skinless chicken thighs
1 red onion, cut into 8 wedges
For the marinade:
1/2 cup red wine vinegar
1 garlic clove, pressed
1-1/2 teaspoons salt
1 Tablespoon + 1 teaspoon honey
2 Tablespoons extra virgin olive oil
freshly ground black pepper
If using wooden skewers, place in warm water to soak for 15 minutes. Preheat the grill or if baking, preheat the oven to 357F.
Place the marinade ingredients in a bowl and whisk to combine.
Cut the chicken thighs into 3 pieces. Place them in the marinade and allow to stand at room temperature about 15 minutes.
Thread 3 pieces of chicken onto a skewer. Add and onion wedge, finish with 3 more pieces of chicken. Repeat with the other 3 skewers. (If grilling the brochettes, thread the remaining onion wedges on the extra skewer.)
To bake: Place the skewers on a baking dish. Put the remaining onion wedges on the pan and drizzle all with the marinade. Bake for 35 to 40 minutes.
To grill: Grill the skewers, brushing with the marinade.
Divide the skewers among 4 serving plates.
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