First up are these Ranch Beer Chicken and Potato kabobs. Yes, I do live right next to Wisconsin, yes, people from Wisconsin love anything that involves beer or cheese. :) This is the perfect recipe to take advantage of a nice fall day and enjoy a cookout with friends.
The marinade is super easy to make and adds a delicious flavor to the chicken and potatoes. And no, you won't get drunk off of this either ;) The beer just adds flavor, but the alcohol cooks right off in the grilling process.
I hope you enjoy!
Ranch Beer Chicken Kabobs
Recipe adapted from Frugal Foodie Mama
- 2 pounds of chicken - cut into bite sized chunks
- 1 pounds potatoes
- 1 TBSP ranch salad dressing and dip mix
- 2 TBSP olive oil
- 2-3 cloves of garlic, minced
- 1/2 cup light colored beer
First, make your marinade by combing the beer, powered ranch dressing mix, garlic, and olive oil inn a small bowl. In a medium sized bow, place your chicken chunks and cover with about 2/3 of the marinade. Place lid on medium bowl and shake well to coat the chicken. Then refrigerate for at least two hours. Shake again at least once more. Cover and refrigerated the rest of the marinade.
30 minutes prior to heating up the grill, begin parboiling the potatoes. You want them to be softish on the outside, but more firm in the middle - enough to easy skewer, but not so soft that they will split when you skewer them.
Once potatoes are half cooked, place in cold water to stop the cooking process and allow potatoes to cool thoroughly. Once cooled, place potatoes in a bowl and coat with the leftover marinade.
Prepare skewers, by alternating one chicken chunk with one chunk of potato. Cook kabobs on grill, rotating every 5 minutes. Total cooking time should be about 20 minutes, depending in heat of grill. Make sure that chicken is cooked all the way through and potatoes should be crispy.
Makes 5 servings.