Best Grilled Chicken With Red Onion Recipes

Pan Grilled Chicken with Avocado and Red Onion Salsa image

Provided by Lorac

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

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 Chicken, Red Onion, and Mint Kebabs image

Provided by NcMysteryShopper

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless 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 of fresh mint
1 red onion, cut into 1-inch pieces

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.

Nutrition Facts : Calories 333, Fat 18, SaturatedFat 2.9, Cholesterol 109, Sodium 781.4, Carbohydrate 4.7, Fiber 0.8, Sugar 1.4, Protein 36.8

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

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.