Grilled Chicken Spiedini With Balsamic Onions
1 cup balsamic vinegar
2 large red onions, unpeeled and halved through the stem
2 whole chicken breasts, skinned, boned and cut into 24 pieces
6 slices pancetta, quartered
Virgin olive oil
salt and pepper
1. Preheat oven to 400F. Pour vinegar into a baking pan large enough to hold the onions in one layer. Place onions in baking pan, cut side down. Cover with aluminum foil and bake for 35 to 40 minutes. Cool, then remove skins and cut onions into 24 chunks.
2. Thread chicken, pancetta and onion alternately onto 6 skewers. Brush with olive oil and sprinkle with salt and pepper to taste. Grill over hot coals, turning often, for 5 to 6 minutes, or quickly sear in olive oil in a saute pan, then finish in a 400F oven 4 to 5 minutes. Serves 6
Source: "A Taste of San Francisco" - The San Francisco Symphony - 1990 - RAF Centrogriglia
1 cup balsamic vinegar
2 large red onions, unpeeled and halved through the stem
2 whole chicken breasts, skinned, boned and cut into 24 pieces
6 slices pancetta, quartered
Virgin olive oil
salt and pepper
1. Preheat oven to 400F. Pour vinegar into a baking pan large enough to hold the onions in one layer. Place onions in baking pan, cut side down. Cover with aluminum foil and bake for 35 to 40 minutes. Cool, then remove skins and cut onions into 24 chunks.
2. Thread chicken, pancetta and onion alternately onto 6 skewers. Brush with olive oil and sprinkle with salt and pepper to taste. Grill over hot coals, turning often, for 5 to 6 minutes, or quickly sear in olive oil in a saute pan, then finish in a 400F oven 4 to 5 minutes. Serves 6
Source: "A Taste of San Francisco" - The San Francisco Symphony - 1990 - RAF Centrogriglia