1poundboneless skinless chicken breastscut into bite-sized pieces
1red onionsliced into 8 wedges
First, soak the skewers for at least an hour before grilling. (see note)
Combine the wine, 1 teaspoon of thyme, olive oil, honey, garlic, Worcestershire sauce, salt, and pepper in a large resealable bag. Add the chicken, seal the bag, and sort of squeeze the bag to get everything mixed together and well coated. Place the bag in the fridge for 30 minutes, flipping it once half-way through.
Preheat the grill to high heat. While the grill is pre-heating, remove the chicken from the marinade and place it on a few paper towels. Blot the chicken dry (this will help it sear better on the grill).
Take a skewer and thread a mix of the veggies and chicken. Repeat with the remaining skewers.
Grill the skewers for 6-8 minutes, or until the chicken is cooked through. Turn them once or twice while they are grilling to maximize char marks all sides.
Remove from the grill and serve hot or at room temperature.
I recommend using a Pinot Noir for this recipe, but any medium-bodied red wine will work fine. What's most important is that you choose a label that you like to drink, otherwise you won't be happy with the results. I prefer wooden skewers, but metal skewers will work fine (and you don't have to soak them!). Just be careful on the cook time since metal skewers conduct more heat and will cook the chicken faster.