Grilled Chicken With Red Onion Recipes

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GRILLED CHICKEN WITH RED ONION



Grilled Chicken with Red Onion image

You can grill the chicken ahead of time, and store, refrigerated, until serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

2 four-pound whole chickens, each cut into 8 pieces
2 heads garlic, cut in half
1 cup dry white wine
1/4 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
2 red onions, peeled and cut into 1/4-inch-thick rounds
2 lemons, cut into 1/4-inch-thick rounds
1 bunch flat-leaf parsley, for garnish

Steps:

  • Rinse the chicken under cold water, and pat dry with paper towels. Transfer chicken to a large shallow baking dish. Add the garlic, the wine, and the olive oil. Toss to combine, and cover dish with plastic wrap. Marinate, refrigerated, 1 hour to overnight.
  • Heat grill until medium hot. Remove chicken from marinade. Discard marinade. Sprinkle chicken with the salt and pepper, and arrange pieces on grill. Cook until chicken is dark golden-brown on bottom, 15 to 20 minutes. Turn pieces over, and cook until chicken is cooked through and juices run clear when pierced with a sharp knife, 15 to 20 minutes more.
  • Place onion and lemon rounds on the cooler area of the grill; cook until soft and golden, about 5 minutes. Transfer chicken, lemon, and onions to a serving platter. Garnish with parsley, and serve.

HONEY MUSTARD AND RED ONION BARBECUED CHICKEN



Honey Mustard and Red Onion Barbecued Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • Preheat grill pan or griddle over medium high heat.
  • Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
  • Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

GRILLED RED ONION



Grilled Red Onion image

Provided by Ellie Krieger

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 3

1 large red onion
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat the grill or a grill pan.
  • Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.

Nutrition Facts : Calories 47 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 1 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 0.3 grams

CHICKEN & CARAMELIZED ONION GRILLED CHEESE



Chicken & Caramelized Onion Grilled Cheese image

My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 large sweet onions, thinly sliced
3/4 teaspoon salt, divided
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 cup mayonnaise
1/3 cup finely chopped roasted sweet red peppers
8 slices sourdough bread
12 slices Swiss cheese
2 tablespoons butter, softened

Steps:

  • In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 675 calories, Fat 36g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1189mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

PICKLED GRILLED RED ONIONS



Pickled Grilled Red Onions image

These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.

Provided by CookBrooke

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 20m

Yield 4

Number Of Ingredients 4

2 small red onions
½ cup cider vinegar
¼ cup sugar
1 teaspoon salt

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
  • Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
  • Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 16 g, Fiber 0.6 g, Protein 0.4 g, Sodium 584.3 mg, Sugar 14.1 g

SKILLET CHICKEN WITH BARBECUE ONION



Skillet Chicken with Barbecue Onion image

Barbecue chicken is a sure bet with guests, but it's also messy at times. My recipe lets you savor that flavor without a pile of napkins. -Evelyn Cleare, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium sweet onion, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2/3 cup honey barbecue sauce

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add onion and red pepper to same pan; cook and stir 5-6 minutes or until tender. Add barbecue sauce; heat through. Serve with chicken.

Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein.

SKEWERED CHICKEN AND RED ONION



Skewered Chicken and Red Onion image

Tangy-sweet kebabs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked for an easy crowd-pleasing dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 55m

Number Of Ingredients 8

1/2 cup red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons coarse salt
1 tablespoon plus 1 teaspoon honey
2 tablespoons extra virgin olive oil
Freshly ground pepper
8 boneless, skinless chicken thighs, cut into 3 pieces each
1 large red onion, cut into 8 wedges, root left intact

Steps:

  • Preheat oven to 375 degrees. Stir together vinegar, garlic, salt, honey, and oil in a large bowl; season with pepper. Add chicken and onion to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes.
  • Thread 6 pieces of chicken and 1 onion wedge onto each of 4 skewers. Transfer skewers and remaining onion wedges to a nonreactive baking dish; drizzle marinade on top. Bake until chicken is cooked through, 35 to 40 minutes. Divide skewers and onion wedges among serving plates; drizzle with juices from baking dish.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA



Pan Grilled Chicken with Avocado and Red Onion Salsa image

A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.

Provided by Lorac

Categories     Chicken Breast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 15

1 lb boneless chicken breast
2 cloves garlic, pressed
2 tablespoons lime juice
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
salt
1 avocado, firm but not hard 1/4 inch dice
1/4 cup red onion, chopped
2 tablespoons olive oil
1 tablespoon lime juice
salt and pepper
2 tablespoons coriander, chopped
sliced red onion
lime wedge
shredded cabbage

Steps:

  • Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
  • Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
  • While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
  • Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.

Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD



Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad image

Categories     Chicken     Onion     Marinate     Mint     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad

Steps:

  • Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
  • Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

GRILLED CHICKEN BREASTS WITH ONION GLAZE



Grilled Chicken Breasts With Onion Glaze image

The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling.

Provided by Cookin-jo

Categories     Chicken Breast

Time 25m

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

1 large yellow onion, roughly chopped
1/2 cup Dijon mustard
1/2 cup rice vinegar
1/2 cup soy sauce
6 garlic cloves, peeled
2 tablespoons sesame oil
2 tablespoons brown sugar
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon black pepper, freshly ground
8 boneless skinless chicken breasts

Steps:

  • Place all but the chicken breasts in a food processor or blender. Process until smooth.
  • Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
  • Refrigerate chicken for 4 to 6 hours, turning once or twice.
  • Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
  • The marinade may also be used for wings baked in the oven.

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