Chicken Plum and Red Onion Kebabs
Elevate your grilling game with these vibrant Chicken Plum and Red Onion Kebabs, a perfect balance of savory and sweet flavors that’s sure to impress at your next barbeque. Tender chunks of marinated chicken breast are paired with juicy plums and caramelized red onions, all kissed by the smoky heat of the grill. A luscious marinade featuring olive oil, honey, soy sauce, garlic, and thyme infuses the chicken with a rich, tangy glaze while keeping it moist and flavorful. With minimal prep and just 15 minutes on the grill, these easy kebabs make a stunning centerpiece for weeknight dinners or outdoor gatherings. Serve them alongside fluffy rice, crisp salads, or grilled veggies for a complete meal that’s as colorful as it is delicious. Perfect for summer grilling, this recipe is a must-try for fans of sweet-and-savory combinations!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 4 whole Plums
- 2 whole Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 tablespoons Soy sauce
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Cut the chicken breasts into bite-sized cubes, approximately 1 inch in size.
Pit the plums and cut them into quarters.
Peel the red onions and cut them into large chunks, similar in size to the chicken pieces.
In a small mixing bowl, combine olive oil, honey, soy sauce, minced garlic, thyme leaves, salt, and black pepper. Whisk together to create the marinade.
Place the chicken cubes in a large zip-top bag or mixing bowl. Pour half of the marinade over the chicken, ensuring all pieces are well coated. Reserve the other half of the marinade for basting later.
Cover and refrigerate the marinated chicken for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat your grill to medium-high heat (about 375–400°F/190–200°C).
Thread the chicken, plum quarters, and red onion chunks onto the skewers, alternating between chicken, plum, and onion.
Lightly oil the grill grates to prevent sticking.
Place the kebabs on the grill and cook for 12–15 minutes, turning occasionally to ensure even cooking. Baste the kebabs with the reserved marinade during the last 5 minutes of grilling.
Check that the chicken is fully cooked (internal temperature should read 165°F/74°C on a meat thermometer).
Remove the kebabs from the grill and allow them to rest for 2–3 minutes before serving.
Serve the kebabs warm with your favorite side dishes like rice, salad, or grilled vegetables.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 73.6 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
