Grilled Chicken With Red Onion Food

GRILLED CHICKEN WITH RED ONION

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.

GRILLED RED ONIONS

Steps:

• Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

HONEY MUSTARD AND RED ONION BARBECUED CHICKEN

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.

CHICKEN & CARAMELIZED ONION GRILLED CHEESE

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.

PICKLED GRILLED RED ONIONS

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.

GRILLED CHICKEN BREASTS WITH ONION GLAZE

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.

SKEWERED CHICKEN AND RED ONION

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.

PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA

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.

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH 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.

SKILLET CHICKEN WITH BARBECUE ONION

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.

GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY

Steps:

• Prepare grill.
• In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.
• In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
• Serve onions warm or at room temperature.