Print

Marinated and Grilled Chicken Skewers with Onions

Prevent your screen from going dark

Makes 2 to 3 servings, plus leftovers 1x

Time 20 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

Units Scale

Ingredients

  • 2–2 1/2 pounds boneless and skinless chicken thighs, each cut into 4-6 evenly-sized pieces
  • 2 white onions, chopped, roughly the same length and width as the chicken
  • 1/2 cup extra virgin olive oil, plus more for the grill
  • Zest of 1 lemon
  • 4 sprigs fresh oregano, stems removed and roughly chopped
  • 4 oil-packed calabrian chilis, stems removed, thinly sliced (or alternatively, 1 tablespoon red chili flakes)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. In a large mixing bowl, gently but thoroughly mix chicken and onions with all other ingredients. Cover and transfer to the fridge for at least 2 and up to 6 hours.
  2. When ready to cook, brush the grill grates with oil and preheat to high. Using skewers (preferably metal, but, if using wood, soak them in water in advance), stack marinated chicken and onions in tight, even layers. Place the skewers on the grill, turning them with tongs every few minutes until they’re cooked through, about 10-15 minutes (if you’re unsure about doneness, you can use a thermometer to test the chicken—the center of each piece should read around 160 F, but thighs are forgiving if you go over). Let the skewers rest for 5-10 minutes. Set 2-3 aside to refrigerate for tomorrow’s dinner, and transfer the rest to a platter or serving plates and enjoy.