Skewered Chicken and Red Onion
1/2 c. Red Wine Vinegar
1 garlic clove, minced
1 1/2 tsp. salt
1T + 1 tsp. honey
2T olive oil
8 boneless, skinless chicken thighs, cut into 3 pieces each
1 lg. red onion cut in 8 wedges, root left intact
Stir together first 6 ingredients. Add chicken and onion to marinade. Stand at room temperature tossing occasionally for 15 minutes (or I sometimes do all day or overnight in fridge).
Transfer chicken and onion onto 8 skewers.
For oven: Preheat oven to 375. Transfer skewers of chicken & onion to a nonreactive dish. Drizzle with marinade. Bake for 35 - 40 minutes. (I finish under broiler to brown.)
For grill: Grill over medium heat, turning 1/2 way through. About 16 - 18 minutes total.
**Angie's notes: I bought several packages of boneless skinless chicken thighs to make at least 3 batches of these over the next 6 weeks. Unlike most meats, I do not marinade these before putting them in the freezer, largely because I purchased the thighs that are already portioned and vacuumed sealed. And it only takes 15 minutes to marinade. I usually grill these, and its a nice, simple meal. We love grilled veggies or a green salad with this and I purchased some oven baked sweet potato fries at BJ's that are frozen and can be baked.