Vineyard Kitchen
Recipes
Serves 4
This recipe is easily adapted to serve more. Add 1/3 pound chicken breast for each additional diner. Double the onions when you reach 8 people. The skewers are fast and flavorful. Serve them without the sauce for less adventuresome children.
- 1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch cubes/pieces
- Salt
- 2 medium yellow onions, peeled & cut into ¼-inch-thick rings
- 1 teaspoon hot Pimenton de la Vera
- 1 tablespoon sherry vinegar
- 1/4 cup extra virgin olive oil plus some to brush the chicken & onions
- 1/2 sliced green onions for garnish
1. Heat the grill to medium-high.
2. Thread the chicken onto two long metal skewers. Brush or drizzle the chicken with olive oil and season with salt. Grill the skewers until done, turning to cook all sides, about 15 minutes.
3. Brush the onion slices lightly with olive oil and season them with salt. Grill them until they are caramelized and soft, about 10 minutes. Remove them from the grill and place them in a small bowl.
4. Toss the rings with the Pimenton, vinegar and 1/4 cup olive oil. Season the onions with salt to taste and serve them over the chicken skewers. Garnish with the green onions.
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