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Chicken Kabobs With Grilled Onions

By Paula Deen


Difficulty: Easy

Prep time: 1 hour 10 minutes

Cook time: 6 minutes

Servings: 10 appetizer servings



  • 3 cloves chopped garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • pinch black pepper
  • pinch salt
  • 1 lb cut in half chicken tenders
  • 1 bunch green onions
  • 10 soaked in water for 30 minutes wooden skewers


Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

In a large resealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper and salt. Add the chicken. Seal the bag and chill for 1 hour.

Drain the chicken, discarding the marinade. Thread the chicken onto the skewers. Arrange the skewers on the grill, and grill until the chicken is done, about 3 minutes on each side. Grill the green onions until browned, about 1 minute on each side. Arrange the green onions on a serving platter. Top with the chicken. Serve immediately.