Chicken 'n' Potato Kabobs

Chicken 'n' Potato Kabobs
Servings: 4 Prep 15 mins Chill 30 mins Cook 15 mins Grill 16 mins to 18 mins


  • 1/2 cup olive oil
  • 1/2 cup red-wine vinegar
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinned chicken breast halves (about 4 ounces each), cut into 1-1/2-inch chunks
  • 4 red-skinned potatoes (1 pound), quartered
  • 8 strips bacon, halved lengthwise

Make It

1. Brush grill rack with vegetable oil. Then prepare grill with medium-hot coals, or heat gas grill.*

2. Mix oil, vinegar, garlic, parsley, herbs, sugar, salt and pepper in bowl. Mix chicken with 1/2 cup vinaigrette in plastic bag. Chill 30 minutes. Reserve remaining vinaigrette.

3. Boil potatoes in salted water in saucepan until just tender, about 15 minutes. Drain; cool.

4. Arrange chicken, potatoes and bacon on four 12-inch metal skewers; skewer end of 1 bacon strip and follow with piece of potato and piece of chicken. Wrap bacon strip over potato and chicken, and skewer end of bacon to hold in place. Repeat 3 more times to complete skewer. Fill remaining skewers.

5. Grill skewers 16 to 18 minutes, turning every 4 minutes, until chicken is firm and bacon fully cooked. Brush with reserved vinaigrette before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 477, Fat, total (g): 28, chol. (mg): 95, sat. fat (g): 8, carb. (g): 16, fiber (g): 2, pro. (g): 37, sodium (mg): 736, Percent Daily Values are based on a 2,000 calorie diet.