Grilled Tequila Chicken and Potato Kabobs ~ Summer grilling made easy. Make it like you see here, or flip these grilled chicken kabobs to what you have on hand. It’s an accessible recipe that can easily be customized and riffed. You will love this recipe. It’s easy to put together and is always a crowd-pleaser.
I know 4th of July looks a lot different this year with the pandemic, but hopefully you are able to still enjoy it. Since I will only have one of my boys with me this year, Naomi and I are visiting my brother and his girlfriend, keeping our gathering within the guidelines of 6 people or less. We are bringing this. And some sparklers.
Sure, we are going to miss the fireworks show, but at least food hasn’t been cancelled. Of course this dish extends beyond the holiday, so let’s get to talking about it. To make this move along even more swiftly, I used The Little Potato Company Creamer Potato microwave kit. There is nothing worse than grilling kabobs and one component is either under or over-cooked.
And when potatoes and chicken are strung together on the same stick there’s bound to be issue if you don’t parboil the potatoes. But who wants to do that?
The Creamer potato kit allows you to skip parboiling, just five minutes in the microwave and they are ready. This means you don’t have to sacrifice one kabob component for another. Which also means less prep time and more time to summer!
To get started here are few tips before getting starting on these grilled chicken kabobs:
What’s the best way to evenly cook the chicken?
Always cut chicken into pieces as uniform as possible. Or at least string together like-size pieces together for even grilling.
What is a creamer potato?
Creamer potatoes are usually Yukon Gold potato or Red potatoes that are harvested before they are mature to keep them small. They are generally 1-inch in diameter.
Combine the first 10 ingredients in a large bowl. Add the Heat grill on high for 15 minutes with the lid closed. Turn Remove chicken from the refrigerator and thread 3-4 pieces Grill chicken, turning every 2-3 minutes for a total of 12
chicken and toss to coat. Refrigerate for at least an hour, or overnight.
heat down to medium and open the lid. Tightly fold a paper towel into a square and dip in oil. Use the heavily soaked paper towel and brush the rack to oil it. This will prevent the chicken from sticking.
onto each skewer, alternating between the peppers and potatoes.
minutes or until chicken is cooked through. Serve immediately.
Combine the first 10 ingredients in a large bowl. Add the
Heat grill on high for 15 minutes with the lid closed. Turn
Remove chicken from the refrigerator and thread 3-4 pieces
Grill chicken, turning every 2-3 minutes for a total of 12