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Grilled Barbecue Chicken and Potato Kabobs

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by: Tablespoon Kitchens
Updated Sep 20, 2016
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You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!

Grilled Barbecue Chicken and Potato Kabobs

  • Prep Time 50 min
  • Total 50 min
  • Servings 4
  • Ingredients 17
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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

Instructions

  • Step 
    1
    Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

670 Calories
34g Total Fat
33g Protein
56g Total Carbohydrate
26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
1830mg
76%
Potassium
900mg
26%
Total Carbohydrate
56g
19%
Dietary Fiber
6g
25%
Sugars
26g
Protein
33g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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