Festival Classic Dinner: Smoky Grilled Chicken Skewers & Crispy Potato Rounds

Allergens

Contains gluten and dairy. Check seasoning mix for allergens.

Ingredients

• 1 lb boneless, skinless chicken breast
• 8 oz small red potatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 4 wooden skewers
• Fresh parsley, for garnish

Instructions

1. Begin by soaking the wooden skewers in water for at least 30 minutes.
2. Cut the chicken into 1 inch cubes and potatoes into 1/2 inch thick rounds.
3. In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
4. Toss the chicken and potato chunks with olive oil and seasoning mixture until evenly coated.
5. Thread the chicken onto skewers, followed by the potatoes, creating a pattern of two chicken pieces per skewer.
6. Preheat your grill to medium high heat and grill the skewers for 8 minutes, turning occasionally, or until the chicken is cooked through and the potatoes are crispy.
7. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of smoky chicken and crispy potato rounds takes this classic festival dish to a whole new level of flavor!

Notes

Adjust the seasoning mix to your preference for a truly customizable dish!