Marinated Chicken and Red Onion Skewers

January 23rd, 2010 at 3:03 pm

Let’s face it. We’re in the middle of January, people. It’s cold. It’s gray. Spring seems like a decade away. I think a light and refreshing recipe is just the ticket to lifting our spirits…or at least mine, anyway!

Last night I made these tasty chicken skewers for dinner. When I think of skewers I think of grilling. And when I think of grilling I think of summer. And when I think of summer in the dead of winter, it makes me warm up just a half degree inside and feel hopeful that winter will—someday—come to an end.

The marinade for these skewers is pretty simple: red wine vinegar, olive oil, and a drizzle of honey. I also add in some garlic for a little savory punch. The sweet-savory balance between the honey and red onion is perfect. If you have a grill pan or live in a climate where outdoor grilling is still doable this time of year, by all means feel free to grill these instead of roasting them.

I can see a lot of “variation potential” for this recipe. What I might try next is making them with strictly vegetables instead of chicken and serving them over a platter of sauteed white beans and brown rice. Perhaps I’ll save that variation for mid-summer when peppers, onions, and summer squash are plentiful at the farmer’s market. It seems like an eternity until the outdoor farmer’s market will start up again here. But really it’s just a few months away, giving me plenty of time to dream up new recipes to try once the long-anticipated warmer months finally arrive.

Marinated Chicken and Red Onion SkewersServes 4

1/4 cup red wine vinegar

2 tbs. olive oil

2 cloves garlic, finely chopped

1 tbs. honey

Salt and pepper to taste

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

1 small red onion, peeled and cut into wedges

Special equipment: bamboo skewers*

Preheat oven to 400-degrees. Combine vinegar, oil, garlic, honey, and salt/pepper to taste in a large bowl. Add chicken pieces and onion wedges. Toss to coat everything well. Marinate at room temperature for 15-20 minutes, tossing occasionally.

Thread chicken pieces and onion wedges onto skewers in any order you like. Drizzle any remaining marinade over top. Arrange skewers on a baking sheet. Roast for about 20 minutes until chicken is cooked through and onions are tender.

*Note: if you’re going to grill the skewers instead of roast them, soak the skewers for at least 20 minutes in cold water prior to using them to prevent scorching. Grill time will vary depending on the type of grill you use and the level of heat, but the skewers will likely take around 10-12 minutes to cook through. 



  1. how yummy!
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  2. simplysavory said on January 23, 2010 at 7:19 pm

    Michael–thanks for stopping by. Great work on your blog.

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