Categories: Grilling
Ingredients
- 4 chicken breasts, cut into 1 1/2 inch chunks
- 1 tbsp of Ranch salad dressing & dip mix
- 2 tbsp olive oil
- 2-3 cloves of garlic, minced
- 1/2 cup of light colored or amber ale ( I used UFO Hefeweizen Wheat Beer.)
- 1 lb golden potatoes, scrubbed & cut into 1 1/2 inch chunks
- skewers
Directions
- Whisk together the beer, Ranch dressing mix, garlic, and olive oil in a small bowl.
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Place the chicken chunks in a medium bowl. Pour about 2/3 of the marinade over the chicken. Stir to coat. Cover and refrigerate the remaining 1/3 of the marinade for later.
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Cover the bowl with the chicken with plastic wrap and store in the fridge. Allow the chicken to marinate for at least 2 hours, stirring once about halfway through.
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About 30 minutes before you are ready to grill, parboil the potatoes. Be sure to not overcook the potatoes or cook the potatoes all the way! If they are too soft, they will just split in two when you try to skewer them. You want the outsides to be slightly soft, but the inside of the potatoes to still be a little hard.
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Drain the potatoes and immediately run cold water over them to stop the cooking process. Once cooled, transfer to a medium bowl and pour the reserved marinade over them. Toss to coat well.
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Now prepare your skewers for the grill.
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**Please note- if you are using bamboo skewers, you will need to soak them in water for at least 20-30 minutes before using them!
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Alternating chicken and potato chunks, make your skewers. I put about 3 chicken chunks and 4 potato chunks to each skewer.
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Once the skewers are ready and your grill has heated, grill your skewers turning about 4 times. They should take about 20-25 minutes depending on how hot your grill is. You want the chicken cooked through & golden brown and the potato skins crispy.