Grilled Barbecue Chicken and Potato Kabobs made with Big Bob Gibson BBQ

- Private group -

April 28, 2017

Story Location:
17601 Coastal Hwy

Lewes, DE 19958
United States

Ingredients:

1lb baby red potatoes, quartered

1/2cup water

1/4cup olive oil

1teaspoon salt

1/2medium sweet onion, cut into 1-inch wedges (1 cup)

1 1/4lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)

Directions:

Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
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.
In large bowl, mix 1/4 cup olive oil, the Big Bob Gibson Bar-B-Q Seasoning And Dry Rub 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.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with Big Bob Gibson Bar-B-Q Championship Red 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.