Grilled Chicken and Onions Tunisia
Cook Time: 10 minutes
Prep Time: 6 hours (includes marinating)
Total Time: 6 hours 10 minutes
Description:
Enjoy a taste of Tunisia with this delectable Grilled Chicken and Onions recipe! Tender chicken breasts are infused with Middle Eastern flavors, combining the tangy notes of lemon juice with the savory depth of soy sauce and sherry. Perfectly marinated for a juicy bite, these golden chicken strips pair beautifully with caramelized, marinated onions for a complete grilled delight. Ideal for sunny summer days, this recipe works wonderfully with chicken breast kabobs and goes perfectly with a simple potato or rice dish, as well as my Mother Earth Moroccan Carrot Salad. This recipe is also lactose and egg-free, low in carbs, and easy to make!
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 ½ | Chicken breasts, boneless and skinless |
| 1 | Onion, large, sliced into rings |
| 1 | Garlic clove, minced |
| ⅓ cup | Olive oil |
| ½ cup | Fresh lemon juice |
| 2 tbsp | Soy sauce |
| 1 ½ tbsp | Sherry wine |
| 2 drops | Tabasco sauce (or to taste) |
| 1 ½ tsp | Dried oregano |
| 1 tsp | Ground turmeric |
| Salt | To taste (add just before grilling) |
| Black pepper | To taste (add just before grilling) |
Nutritional Information
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 1008.3 |
| Total Fat | 67.8g |
| Saturated Fat | 14.1g |
| Cholesterol | 217.9mg |
| Sodium | 1256.3mg |
| Total Carbohydrates | 15.1g |
| Dietary Fiber | 1.8g |
| Sugars | 4.6g |
| Protein | 74g |
Instructions
| Step | Instructions |
|---|---|
| 1 | In a large resealable plastic bag, combine the boneless, skinless chicken breasts, onion rings, garlic, olive oil, fresh lemon juice, soy sauce, sherry wine, Tabasco sauce, dried oregano, and ground turmeric. Seal the bag tightly, ensuring all the air is pressed out, then shake the bag gently to coat the chicken and onions with the marinade. Place in the refrigerator and marinate for at least 6 hours, ideally overnight for maximum flavor infusion. |
| 2 | When ready to grill, preheat your grill to medium-high heat. Remove the chicken and onions from the marinade, discarding the marinade but keeping the onions. Pat the chicken lightly with paper towels to remove any excess marinade and sprinkle with salt and pepper to taste just before grilling. |
| 3 | Place the chicken on the grill and cook for about 5 minutes on each side, or until the internal temperature reaches 165°F (75°C), turning once for even cooking. Grill the marinated onion rings separately, turning occasionally, until they are softened and have a nice char. Grilling times may vary depending on the thickness of the chicken and the onion rings. |
| 4 | Serve the grilled chicken and onions warm. Enjoy this dish with a side of fluffy rice, crispy potatoes, or my Mother Earth Moroccan Carrot Salad for a complete Tunisian-inspired meal. |
Notes
- Tip: This recipe also works great for making chicken kabobs. Simply cut the chicken into cubes before marinating, then thread onto skewers with the onions for a fun twist.
- Serving Suggestion: Pair with a light salad or couscous for a full meal that brings the flavors of Tunisia to your table!
