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Grilled BBQ Chicken and Potato Skewers with Grilled Vegetables
Recipes
Grilled BBQ Chicken and Potato Skewers with Grilled Vegetables
8 servings
45 minutes total

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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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%