Chicken and Onion Kabobs

By kimvess

Ingredients

• 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
• 1/2 (10-ounce) bag white pearl onions, blanched and peeled
• 1/2 (10-ounce) bag purple pearl onions, blanched and peeled
• 1/2 cup vegetable oil
• 1 teaspoon kosher salt
• 3/4 teaspoon ground black pepper
• Garnish: fresh thyme

Details

Servings 4
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

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.