Nashville Hot Chicken & Potato Kabobs

Bring a little bit of Nashville to your backyard BBQ with these easy, hot, and delicious Nashville hot chicken and tater bites! Paired with a Bread and butter Pickle dipping sauce, folks will be begging you to make these!

Nashville Hot Chicken: A Pickle Lovers Dish!

This is one of those you kinda-sorta-have-to like pickles. Is it required? No, but honestly, they make the dish. And since I’m a huge pickle lover, this was borderline heaven for me!

Nashville Hot Chicken Skewers Ingredients

Since I was in a hurry, I went with my trusty Big Green Egg seasoning blend.

• Boneless Chicken Breast, cubed
• Nashville Hot Seasoning
• Par-Boiled Baby New Potatoes
• Olive Oil

How To Make Grilled Nashville Hot Chicken & Potato Bites

Definitely watch the full video!

1. Preheat the grill to 400F. Place the chicken in one dish and drizzle with 1 Tablespoon of olive oil. Place the potatoes in another and drizzle with 2 Tablespoons of olive oil. *Yes, you can mix them together if you want; I just found it easier to keep them separate.
2. Evenly divide the seasoning & oil between the potatoes and chicken. Gently mix to coat.
3. Using metal skewers, skewer the chicken and potatoes, alternating the pieces. If you’re using wooden skewers, soak them in water for 30 minutes before using them.

How to Grill Nashville Hot Chicken & Potatoes Kabobs

4. Lightly brush the grill grates with neutral oil, then place the skewers on the grill. Cook for 3-4 minutes on each side.

Chef’s Tip About Grilling Chicken

When it comes to grilling (and flipping) chicken, be patient. The chicken is ready to flip when it easily pulls off the grill. If it sticks, leave it; otherwise, you’ll tear it.

Why You Love This Grilled Nashville Hot Chicken Recipe

I love quick and easy dishes like this. They’re so flavorful and, honestly, could not be any easier. The hardest part is skewering them.

You could leave them whole, but I wanted these bite-sized.

Bread & Butter Pickle Dipping Sauce

So I’m a dipper. Like, I have to dip my stuff into stuff. Yes, I’ve been known to dip even my pizza crust into ranch <stop judging me>. I knew I wanted to create something that paired with this.

Naturally, you always have pickles and butter bread when you have Nashville hot chicken. I did have butter bread on the side, but I wanted more pickles, so I made a Bread and butter Pickle Dipping Sauce.

It’s thick, but adding more pickle juice can thin it out.

How to Eat Nashville Hot Chicken & Potato Skewers

Once these were plated, I added some pickle slices to the dish and then grabbed a single bite of chicken to dip.

Y’all, this was EXCEPTIONAL! It was hot but not crying to your mama hot. The depth of flavor from this single can of seasoning was amazing. And it paired so well with the dip!

How To Store & Reheat Nashville Hot Chicken & Potato Bites

If you’re lucky enough to have leftovers, you can store them in an airtight container in the fridge for up to five days.

Reheating Nashville Hot Chicken:

1. Preheat the oven to 350F.
2. Place the chicken and potatoes in aluminum foil and drizzle with olive oil, butter, or even water. Seal the foil tight and place it on a baking tray.
3. Pop it into the oven and heat for 10-15 minutes or until heated through. At the last minute, open the foil and, if desired, give it a quick minute under the broiler to re-crisp the chicken and potatoes.

Air Fryer Nashville Hot Chicken & Potatoes

1. Preheat the air fryer to 375F. Skewer the potatoes and chicken, then place your prepared skewers in a single layer in a preheated air fryer. Mine held two in each basket.
2. Air fry for 4 minutes, flip, and air fry for an additional 4-5 minutes or until the chicken reads 165F
3. Repeat until all of the skewers are air-fried.

Nashville Hot Chicken & Potato Skewers Recipe

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Bringing a little bit of Nashville to your backyard bbq with these easy, hot, and delicious Nashville hot chicken and tater bites! Paired with a Bread & Butter Pickle dipping sauce, folks will be begging you to make these!

• Author: TKWAdmin
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Yield: ~4 servings
• Category: grilled chicken, hot foods, spicy food, appetizers, finger foods, dips
• Method: grill
• Cuisine: grilled chicken, hot foods, spicy food, appetizers, finger foods, dips

Ingredients

Chicken & Potatoes

• 1 lb cubed boneless chicken
• 4 teaspoon Nashville hot seasoning, divided
• 1 lb par boiled baby new potatoes, cut in half if large
• 3 Tbl olive oil

Bread & Butter Pickle Dipping Sauce

• 3/4 cup sour cream
• 1 cup softened cream cheese
• 1 cup minced bread & butter pickles, drained and patted dry
• 2 Tablespoons pickle juice
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 whole green onions, minced
• 2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika

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Instructions

Bread & Butter Pickle Dipping Sauce

1. Mix all together, cover, and chill for at least 1 hour.

Nashville Hot Chicken & Potato Bites

1. Preheat the grill to 400F. Place the chicken in one dish and drizzle with 1 Tablespoon of olive oil. Place the potatoes into another and drizzle with 2 Tablespoons of olive oil.
2. Evenly divide the seasoning & oil between the potatoes and chicken. Gently mix to coat.
3. Using metal skewers, skewer the chicken and potatoes, alternating the pieces. If you’re using wooden skewers, soak them for 30 minutes in water before using them. Lightly brush the grill grates with neutral oil and place the skewers on the grill. Cook for 3-4 minutes each side. The chicken is ready to flip when it easily pulls off the grill. If it sticks, leave it; otherwise, you’ll tear it.
4. When done, remove from the grill and plate with buttered toast and sliced pickles. The dipping sauce is optional.

Notes

Nutritional Information is without the dipping sauce

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