Chicken and Onion Kabobs

Chicken and Onion Kabobs
Yields 4
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  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


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