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
Instructions
Bread & Butter Pickle Dipping Sauce
- Mix all together, cover, and chill for at least 1 hour.
Nashville Hot Chicken & Potato Bites
- 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, 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 min each side. The chicken is ready to flip when it will easily pull 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
