Chicken and Onion Kabobs

Chicken and Onion Kabobs
Yields 4
Write a review
  1. 12-inch wooden skewers, soaked in water for at least 30 minutes
  2. 4 boneless skinless chicken breasts, cut into 2-inch pieces
  3. ½ (10-ounce) bag white pearl onions, blanched and peeled
  4. ½ (10-ounce) bag purple pearl onions, blanched and peeled
  5. ½ cup vegetable oil
  6. 1 teaspoon kosher salt
  7. ¾ teaspoon ground black pepper
  8. 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.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.