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Boneless Chicken Breasts and Red Onion en Escabeche

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Makes 4 servings 1x

Time 35 to 40 minutes

Units Scale

Ingredients

  • 1/2 cup good-quality olive oil, plus more for brushing
  • 3 tablespoons cider vinegar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon minced seeded jalapeño chile, or more to taste (optional)
  • Salt and pepper
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 red onion, cut into small wedges

Instructions

  1. If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  2. Make the vinaigrette: Whisk the 1/2 cup oil, vinegar, and the orange and lime juices together in a small bowl until thickened. Whisk in the garlic, oregano, cloves, cinnamon, and jalapeño if you’re using it. Sprinkle with salt and pepper, taste, and adjust the seasoning.
  3.  Pat the chicken dry with paper towels, then pound the breasts to an even thickness if necessary. Brush with oil and sprinkle with salt and pepper on both sides. Skewer the onion wedges and brush with the vinaigrette.
  4. Put the chicken and skewers on the grill directly over the fire. Close the lid and cook the chicken, turning once, until the breasts are no longer pink in the center, 3 to 8 minutes per side depending on their size. (Nick with a small knife and peek inside.) Cook the onions, turning the skewers several times, until they have softened and taken on some color, even some char, 8 to 10 minutes per side. As they finish, transfer the chicken and onions to a deep platter or shallow bowl. Let them rest for 5 minutes.
  5. Slice the chicken 1/2 to 3/4 inch thick and return it to the platter. Slide the onions from the skewers and scatter them over the chicken. Pour the vinaigrette over all and serve. Or cover and refrigerate for up to 12 hours and serve cold or at room temperature.

—Recipe from How to Grill Everything