(Shown with Vegetable Kabobs with Dill Marinade)


Yield: 4 to 6 servings

12-inch wooden skewers, soaked in water for at least 30 minutes
4 boneless skinless chicken breasts, cut into 2-inch pieces
½ (10-ounce) bag white pearl onions, blanched and peeled
½ (10-ounce) bag purple pearl onions, blanched and peeled
½ cup vegetable oil
1 teaspoon kosher salt
¾ teaspoon ground black pepper
Garnish: fresh thyme

1. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

2. Thread chicken pieces and onions onto skewers. Using a silicone brush, brush kabobs with oil, and season with salt and pepper.

3. Grill kabobs, with grill lid closed, until chicken reaches an internal temperature of 165°, 6 to 8 minutes. Garnish with thyme, if desired. Serve immediately.