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Citrus-Marinated Onion, Prune + Chicken Skewers Recipe
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This delicious Citrus-Marinated Onion, Prune + Chicken Skewers recipe is full of always in season goodness, so you can make it anytime! The tangy citrus, slight sweetness of the prunes and the pop of onion really make the flavor of these easy skewers shine.
Citrus + prunes on a chicken skewers recipe? Oh, yes!
These skewers are a nod to the diversity of California Grown citrus, flavored by a marinade that’s as versatile as it is tasty. Even better, just about any Golden State citrus will work! In this recipe, the prunes soak in just enough citrus to soften a little, then start to crisp around the edges when grilled, offering a sweet balance to the chicken and onion.
Here’s what you need to make this easy chicken skewers recipe:
- lemon
- lime
- California orange citrus: navel oranges, blood oranges, cara caras, or mandarins
- fresh thyme
- fresh oregano
- garlic
- kosher salt & black pepper
- chili powder, such as Boonville Barn Collective Sugar Rush Peach
- California extra virgin olive oil
- 1 white onion
- 8 boneless, skinless chicken thighs
- pitted California prunes
- Fresh parsley
Making ingredients swaps for your skewers:
You can use any kind of citrus blend you’d like – even swapping the lime + lemon for a tangy grapefruit. Why not go for a lime + mandarin blend? Since California produces just over 80% of the nation’s fresh citrus, there are lots of Golden State options to choose from! We used California chicken thighs for this chicken skewers recipe, but you could swap in boneless, skinless turkey or chicken breast too – just make certain the poultry gets plenty of time in the marinade. You could swap in sweet yellow or red onion or maybe even shallot, but we’d definitely recommend keeping the prunes + onion combination. Once you try making chicken skewers with prunes + onion and a citrusy sauce, you won’t want them any other way!
How to serve this Onion, Prune + Chicken Skewers recipe:
We suggest pairing the Onion, Prune + Chicken Skewers with a drizzle of the citrus sauce, alongside a green salad and wild rice. You can serve full skewers or remove the meat for individual plating. Why not try them in a large serving bowl. A sprinkle of fresh parsley also adds a bit of freshness.
California — it’s a vibe. Check Out this California Grown Spotify Playlist to rock out while you cook –
Citrus-Marinated Onion, Prune + Chicken Skewers
Ingredients
- 1 lemon
- 1 lime
- 3-4 pieces of California orange citrus–any mix of navel oranges, blood oranges, cara caras, or mandarins
- 1 TBSP fresh thyme leaves
- 1 TBSP fresh oregano leaves
- 2 cloves garlic grated
- 3 tsp kosher salt divided
- 1 tsp black pepper
- ½ tsp chili powder such as Boonville Barn Collective Sugar Rush Peach
- 1/3 cup California extra virgin olive oil
- 1 white onion
- 8 boneless skinless chicken thighs (about 1 ½ lbs | 680 g)
- 1 cup pitted California prunes
- Fresh parsley to garnish
Instructions
Make the marinade/sauce:
- In a large mixing bowl, zest and juice the lemon, lime, and additional citrus (juice should total about ¾ cup or 180 ml). Finely chop the oregano and thyme and add them to the bowl along with the grated garlic, 2 tsp of the salt, black pepper, and chili powder. Slowly whisk in the olive oil.
- Reserve about ⅓ cup (79 ml) of the mixture to use as a sauce.
Make the skewers:
- Peel and slice the onion in half lengthwise, then cut each half into thirds and break the layers apart. Cut the chicken into 2-inch pieces. Onto metal skewers, layer the onion slices, chicken, and prunes.
- Nestle the skewers in a baking dish or deep pan and pour over the marinade.
- Cover and refrigerate for 45-60 minutes, turning at least once about halfway through to ensure even coating.
- Preheat the grill to medium-high heat, 400-450°F (205-230°C). Remove the skewers from the marinade, season with remaining salt, then place on the grill and cook, covered, for 5-6 minutes.
- Flip, then continue cooking another 2-3 minutes until done, or an instant thermometer reads 160°F (70°C).
- Remove from the grill and allow to rest for 10 minutes.
- Garnish with fresh parsley and serve each skewer with a drizzle of the reserved marinade!
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Nutrition
Love this skewers recipe? Try these other recipes too:
Veggie and Chicken Kebabs with Pomegranate Sauce
This recipe from Kroll’s Korner for Veggie and Chicken Kabobs features a Pomegranate Tahini sauce for drizzling or dunking, plenty of colorful veggies + tender, juicy, flavorful chicken. The tahini sauce is simple, made from just four ingredients: pomegranate molasses, pomegranate juice, tahini and olive oil.
Sheet Pan Chicken Marbella
This Chicken Marbella Recipe from This Mess is Ours is made with prunes, green olives, and capers. This retro redo is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort. Whether you plan ahead to marinate overnight for maximum Marbella flavor or you want to get a delicious dinner on the table with only a few minutes of prep time to spare, this recipe is a must-make.
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