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Grilled Barbecue Chicken and Potato Kabobs

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Grilled Barbecue Chicken and Potato Kabobs
  • Prep Time 50 min
  • Total Time 50 min
  • Servings 4
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You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!

Ingredients

8
(10-inch) bamboo or metal skewers

Slaw

1/4
cup apple cider vinegar
2
tablespoons honey
2
tablespoons Dijon mustard
1
teaspoon ground black pepper
1/2
teaspoon salt
1/4
cup olive oil
1
package (14 oz) shredded tri-color coleslaw mix
1
unpeeled apple (Fuji or Gala), cut into matchstick pieces

Kabobs

1
lb baby red potatoes, quartered
1/2
cup water
1/4
cup olive oil
1
tablespoon barbecue seasoning
1
teaspoon salt
1/2
medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4
lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2
cup barbecue sauce

Directions

  • 1 Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
  • 2 In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
  • 3 In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
  • 4 In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
  • 5 Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
Tips  

You can make the slaw in advance; cover and refrigerate up to 4 hours.

Potatoes can be quartered, covered in water and refrigerated up to a day in advance. Drain before using.

Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.

Nutrition Information 
No nutrition information available for this recipe
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