Sunday, April 6, 2008

Skewered Chicken & Red Onion

This is a great fall-back recipe....when I haven't planned anything for dinner, but want more than leftovers or noodles. I always have these ingredients on hand and it doesn't take much prep work. Plus, every person in my family loves this!

Skewered Chicken and Red Onion
(thanks to Jessica Lee, I think)

1/2 cup red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons course salt
1 tablespoon plus one teaspoon honey
2 tablespoons extra virgin olive oil
Freshly ground pepper
8 boneless, skinless chicken breasts
1 large red onion, cut into 8 wedges

Preheat to 375.
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.
Thread pieces of chicken and onion onto skewers.
Place is baking dish; drizzle marinade on top.
Bake until chicken is cooked through, 35- 40 minutes.
Place chicken and onions on serving plate and drizzle with juices from baking dish.

I ALWAYS just throw the skewers on the BBQ (I've never done the baking method) and they are done in about 10 minutes! Easy!
Also, they are really good with fresh pineapple threaded on the skewers, too!


Janet said...

so you didn't put that recipe for carrot cake on here... is it secret? after steve ate his piece on Friday night he says,"oh man, that was so good, you should have gotten more... rachel is pretty much the best cook, ever" so evidently everything you've made and steve's tasted... he's LOVED it! thanks again for bringing that carrot cake... it was so yum!