Grilled BBQ Chicken and Potato Skewers with Grilled Vegetables

Sizzling Summer Grilled Chicken & Veggie Skewers with Tangy BBQ and Creamy Ranch

As the summer sun lingers and outdoor gatherings beckon, there's no better culinary companion than these vibrant Grilled Chicken & Veggie Skewers with a tangy twist of BBQ glaze and a drizzle of creamy ranch. This dish is a symphony of flavors, artfully combining succulent chicken, hearty potatoes, and a medley of colorful vegetables. Ideal for a backyard BBQ or a casual dinner, these skewers promise to be a crowd-pleaser with their dynamic taste and rustic presentation.

To ensure your skewers come out perfectly, start by soaking bamboo skewers in water to prevent burning. Selecting fresh ingredients is key: choose plump Russet potatoes for their fluffiness, and opt for high-quality chicken breasts to ensure tenderness. The marriage of spices like smoked paprika and cayenne pepper with olive oil transforms the chicken and sausage mix into a flavorful masterpiece. Pay special attention to maintaining even-sized pieces for uniform cooking. Using a grill helps these skewers achieve a perfect char, while the foil-wrapped vegetables steam to tender perfection, absorbing the buttery, garlic-infused aroma.

Ingredients

• 10 (12-inch) bamboo skewers
• 5 Russet potatoes
• 1 lb boneless, skinless chicken breast
• 1 lb mild Italian chicken sausage
• 2 tablespoons olive oil
• 2 teaspoons garlic powder, divided
• 1 teaspoon ground cumin
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 (15-oz) container sliced squash, onion, and pepper
• 1 (8-oz) package sliced baby bella mushrooms
• 1 cup canned, quartered artichokes, drained
• 1 (24- x 12-inch) sheet nonstick aluminum foil
• 2 tablespoons unsalted butter
• 1 (18-oz) bottle BBQ sauce
• ⅓ cup ranch dressing
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons pre-sliced green onions

Step-by-Step Instructions

1. 
   Begin by soaking bamboo skewers in water for about 30 minutes while prepping the other ingredients. This prevents them from catching fire during grilling.
   
2. 
   Slice the Russet potatoes into 1-inch cubes. Place them in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 4-5 minutes until just tender. Drain and set aside.
   
3. 
   Dice the chicken breast into 1-inch pieces and slice each sausage link into approximately five equal sections. In a large mixing bowl, combine chicken pieces, sausage slices, olive oil, 1 teaspoon garlic powder, cumin, 1 teaspoon salt, smoked paprika, and cayenne pepper. Mix well to ensure even coating.
   
4. 
   Preheat your grill to medium-high heat. After the skewers have soaked, thread them with alternating pieces of chicken, potato, and sausage for an appealing mix.
   
5. 
   In a separate bowl, toss together the vegetable mix of squash, onions, and peppers with mushrooms, artichokes, the remaining 1 teaspoon garlic powder, and ½ teaspoon salt. Set the mix on a sheet of aluminum foil. Add a dollop of butter in the center, gather the foil sides, and fold to create a sealed pouch.
   
6. 
   Place both the skewers and vegetable pouch on the grill. Cook skewers for about 5-6 minutes per side or until the chicken reaches an internal temperature of 165°F. Occasionally baste skewers with BBQ sauce as they cook, savoring the caramelized finish.
   
7. 
   Move the foil pouch to indirect heat and let the vegetables steam for an additional 12-15 minutes, ensuring they become tender and flavorful.
   
8. 
   Once cooked, transfer skewers and veggies to a cutting board. Allow the skewers to rest for 2-3 minutes before serving. Drain any excess liquid from the vegetables, if needed, and mix with ranch dressing and green onions. Sprinkle Parmesan cheese on top for a sharp flavor contrast.
   
9. 
   Serve the skewers hot alongside the dressed vegetables, with extra BBQ sauce on the side for dipping pleasure.
   

Troubleshooting Tips

• 
  Too thick potatoes? Increase microwave time or slice thinner.
  
• 
  Too spicy skewers? Serve with additional ranch dressing to cool down the spice.
  
• 
  Vegetables too soggy? Avoid over-packing the foil and ensure they’re only steamed until just tender.
  
• 
  Grill burning the skewers? Lower grill heat slightly or ensure skewers were soaked longer.
  

Pairing Ideas

• 
  Side Dishes: A crisp Caesar salad with croutons complements the rich, smoky flavors.
  
• 
  Drinks: Pair with a chilled glass of white wine like Sauvignon Blanc or a refreshing iced tea.
  
• 
  Desserts: A light and zesty lemon sorbet cleanses the palate after savoring smoky and rich flavors.
  

Storing the Dish

• 
  For refrigeration: Store skewers in an airtight container for up to 3 days. They reheat well in an oven preheated to 350°F for about 10 minutes.
  
• 
  For freezing: Separate skewers and vegetables before storing in zip-lock bags. Freeze for up to a month. Reheat from frozen in a 325°F oven, covering with foil to prevent drying out.
  

FAQs

• 
  Can I use wooden skewers? Absolutely, just be sure to soak them longer, about an hour.
  
• 
  Can I substitute other veggies? Yes, bell peppers and zucchini work well here.
  
• 
  What if I don’t have a grill? You can use a grill pan over the stove or roast in the oven at 400°F.
  
• 
  Can I make this ahead of time? Yes, prepare all ingredients and store separately, cooking fresh on the grill when ready to eat.