CHICKEN AND RED ONION EN ESCABECHE

Serves 5

1⁄2 cup olive oil 3 tbsp. cider vinegar 2 tbsp. fresh orange juice 2 tbsp. lime juice 1 tbsp. minced garlic 1⁄2 tsp. dried oregano 1 ⁄4 tsp. ground cloves 1 ⁄4 tsp. ground cinnamon 1 tbsp. minced seeded jalapeños (optional) 11⁄2 lbs. boneless, skinless chicken 1 red onion, cut into wedges

1. Soak wooden skewers in water 30 min. Heat grill to medium for direct cooking.

2. In bowl, whisk first 9 ingredients. Season.

3. Pat chicken dry; pound to an even thickness. Brush with oil and season. Skewer onion wedges; brush with vinaigrette.

4. Place chicken and skewers on grill directly over fire.

Close lid; cook chicken 3 to 8 min. per side, depending on thickness, until done. Cook onions 8 to 10 min. per side or until softened.

5. Slice chicken; place on platter. Scatter onions over chicken. Drizzle with vinaigrette before serving.

PER SERVING: 401 cal, 40g protein, 5g carbs, 1g fiber, 2g sugar, 24g fat

This Mexican-style vinaigrette is also delicious with turkey, salmon or swordfish.