Festival Classic Dinner: Grilled Lemon Herb Chicken Skewers with Warm Potato Salad

Allergens

Egg, Dairy (Mayonnaise and Sour Cream)

Ingredients

• 6 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups baby potatoes, halved or quartered
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped fresh dill
• 2 tbsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Cut the chicken breasts into 1 inch cubes and thread onto skewers, leaving some space between each piece.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper. Add the chicken skewers and marinate for at least 30 minutes.
3. Preheat a grill or grill pan to medium high heat. Grill the chicken skewers until cooked through and slightly charred, about 4 5 minutes per side. Remove from the grill and set aside.
4. In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15 20 minutes. Drain and let cool for a few minutes.
5. In a separate bowl, mix together mayonnaise, sour cream, dill, Dijon mustard, salt, and pepper. Add the cooked and cooled potatoes to the dressing and toss to coat.
6. Serve the grilled chicken skewers alongside the warm potato salad, and enjoy!

Chef’s Insight

Marinating the chicken before grilling infuses it with flavor, making it taste even better than traditional festival favorites.

Notes

Adjust the marinating time according to your preference, from 30 minutes for a quick flavor boost to overnight for deeper flavors.