This easy to make, yummy chicken isn’t very complicated. If you have boneless chicken breasts and Italian Dressing in the house, you are half way there. Add some cherry tomatoes (fresh picked best, but go with what’s available in the market), a bag of Boiler Onions, and maybe a jar of marinated mushrooms, and you are so there!
The biggest pain in the rear is peeling the Boiler Onions and that’s only because I have no patience when it comes to waiting for water to boil. Beyond that little chore, this dish is a delicious snap.
You can marinate the chicken in the morning, then head off for a day of fun (we took in a Movie at the I-Max). Soak the skewers while cleaning and prepping the grill. Thread the chicken while the coals heat up. Throw the chicken skewers on the grill, and before you know it, dinner is served. Toss a salad, warm some bread and these yummy skewers make for an effortless supper. If you are feeling more ambitions, serve the skewers along side a nice Creamy Herb Risotto. It’s all up to you. All I know is that this is delicious, easy and oh so satisfying.
Grilled Italian Marinated Chicken Skewers
6 Boneless Chicken Breasts, cut into 1 ½-Inch Cubes
2 Cups Italian Salad Dressing plus additional for brushing Skewers
½ Teaspoon Salt
1 Teaspoon Garlic Powder
18 Cherry Tomatoes
18 Boiler Onions
1 Jar Marinated Mushrooms (optional)
8 Bamboo Skewers, soaked in water 30 minutes
Lightly sprinkle chicken with salt and garlic powder. Cut into cubes. Place chicken into a zip-lock bag.
Shake dressing well, pour into bag with chicken. Seal bag, shake to coat chicken. Place bag on shallow rimmed baking sheet to catch any liquid that may leak out of bag. Lay flat and refrigerate for a minimum of 6 hours.
Remove chicken from refrigerator. Rest on counter while bamboo skewers soak in water.
In the meantime, peel the onions. Bring a pot of water to a nice, rolling boil. While the water comes to a boil, cut the tips off each onion (opposite the root end) with a sharp knife. Once the water boils, plunge the onions into the rolling hot water for about a minute or so. Then, strain onions in a colander or fish them out with a hand-held strainer, and plunge them into very cold water. Once cooled, squeeze onions at the root. Each onion should pop out of its skin. Leave whole and set aside until ready to thread onto skewers.
When ready, thread chicken, onion, chicken, tomato, chicken, mushroom onto skewers. Repeat until skewer is full but not overly crowded. You should get about 5 pieces of chicken per skewer. Repeat until all the chicken has been threaded.
Build a hot fire in grill. Lightly oil grate to prevent chicken from sticking.
Just before placing skewers on grill, brush lightly with additional salad dressing.
Grill chicken about 8 minutes per side or until juices run clear.
Remove chicken from grill, transfer to serving platter and tent to keep warm. Let chicken rest for about 5 minutes.
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