Servings: 4

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Asian Chicken Skewers with Pearl Onions


24 Pearl Onions, or 1 8-oz package of Frieda’s Boiler Onions, peeled according to package directions
6 boned, skinned chicken breasts, cut into julienne strips
2 red, green, or yellow bell peppers, seeded and cut into 1-inch chunks

1/4 cup low-sodium soy sauce
1/3 cup packed brown sugar
1/4 cup sherry
1/4 cup lemon juice
2 tablespoons creamy peanut butter
1 clove garlic, minced
1 tablespoon minced Fresh Ginger
Dash bottled hot pepper sauce


Place boiler onions, chicken pieces and bell pepper in a bowl. In a blender or food processor, blend together all of the marinade ingredients. Pour mixture over vegetables and chicken. Cover and chill 1 hour to overnight, stirring occasionally. Drain the marinade into a small saucepan, simmer for three minutes on medium-low heat, and reserve for basting.

Pat chicken and vegetables dry on paper towels. Thread onions, chicken, and pepper pieces on eight skewers. Brush generously with marinade. Grill about 3 inches from hot coals, turning once, for 8 to 10 minutes, or until chicken is done. Brush frequently with marinade. Serve hot.

With Boiler Onions: Calories 400, Fat 9g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 110mg, Sodium 760mg, Carbohydrate 33g, Fiber 3g, Sugars 24g, Protein 44g, Vitamin A 40%, Vitamin C 140%, Iron 15%