Recipes
Grilled BBQ Chicken and Potato Skewers with Grilled Vegetables
8 servings
45 minutes total
Shopping list
Ingredients
- 10 (12-inch) bamboo skewers
- 5 Russet potatoes
- 1 lb boneless, skinless chicken breast
- 1 lb mild Italian chicken sausage
- 2 tablespoons olive oil
- 2 teaspoons garlic powder, divided
- 1 teaspoon ground cumin
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 (15-oz) container sliced squash, onion, and pepper
- 1 (8-oz) package slice baby bella mushrooms
- 1 cup canned, quartered artichokes, drained
- 1 (24- x 12-inch) sheet nonstick aluminum foil
- 2 tablespoons unsalted butter
- 1 (18-oz) bottle BBQ sauce
- ⅓ cup ranch dressing
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons pre-sliced green onions
Prep
- Soak skewers in water to prevent burning on the grill.
Steps
- Chop potatoes into 1-inch pieces; combine in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on HIGH for 4–5 minutes until softened. Meanwhile, cut chicken into 1-inch pieces and slice sausage into 5 pieces per link.
- Combine in large mixing bowl: chicken, sausage, oil, 1 teaspoon garlic powder, cumin, 1 teaspoon salt, paprika, and cayenne until blended (wash hands). Drain skewers.
- Preheat grill on medium-high. Thread chicken, potato, and sausage alternately on skewers. Combine in separate bowl: squash, onion, and pepper mix, mushrooms, artichokes, remaining 1 teaspoon garlic powder, and remaining ½ teaspoon salt until blended. Place butter in center of foil sheet followed by vegetable mixture; bring up foil sides. Double-fold top and ends to seal packet.
- Place skewers and foil pouch on grill; cook skewers 5–6 minutes on each side until chicken is 165°F. Baste skewers with BBQ sauce, and move foil pouch to indirect heat for 12–15 minutes until vegetables are tender.
- Transfer skewers and vegetable foil pack to cutting board and let sit 2–3 minutes. Drain vegetables, if needed, and transfer to serving bowl. Stir in dressing and green onions; sprinkle with cheese. Serve with skewers and extra BBQ sauce.
Amount per ⅛ recipe serving: Calories 470, Total Fat 16g, Sat Fat 4g, Trans Fat 0g, Chol 95mg, Sodium 1590mg, Total Carb 54g, Fiber 2g, Sugars 30g, Protein 28g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%