I’d like to shorten that title, but Grilled Chicken and Red Onion doesn’t say enough.
- This recipe takes just minutes to prepare and then grills up quickly.
- The honey and vinegar in this marinade are easily whisked together to add a simply amazing coating to the chicken and red onion.
- The ingredients are so common that I usually have all of them in my fridge and pantry, there they are in case I need an inexpensive dinner fast.
- The marinade is just the right amount of tangy and sweet.
- The recipe makes a great camping meal. Prepped and bagged before we leave home it can marinate for a day or two ready to be grilled at our campsite.
When I am bored of other meals I planned for the week, I always keep this as my back-up favorite.
Chicken, no matter what you have on hand (breasts, tenderloins, boneless skinless thighs, or drumsticks) will be exceptional with this marinade. Just toss it all together, marinade overnight if you have time, if not, then while the grill heats, or set aside in the freezer for a busy weekend.
Our family has loved this recipe for over 10 years. And I have made it camping in Colorado, at the beach, and camping with friends in the mountains.
Other good camping recipes and posts to check or for more quick and easy recipes try these …
Quick and Easy Grilled Chicken and Red Onion
with Honey and Vinegar
- 2/3 cup red wine vinegar
- 2 teaspoons coarse salt
- 2 tablespoons honey
- 2-3 tablespoons olive oil
- Freshly ground pepper
- 2-3 lbs chicken, larger pieces like breasts cut into 2 or 3 pieces
- 1-2 large red onions, cut into 8 wedges
Whisk together vinegar, garlic, salt, honey, and oil in a large bowl; add a sprinkle or two of pepper. Add chicken pieces and onion wedges to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes; or put in the refrigerator for longer.
Preheat grill to 350 – 400 degrees.
Grill over medium heat, brushing with marinade and turning halfway through cooking time, until the chicken is cooked through and the onions are lightly charred, 18 to 25 minutes. If using bone in meat it may take up to 45 minutes, tenderloins may take only 15 minutes.
Great with sourdough and a quick salad.