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Grilled Barbecue Chicken and Potato Kabobs

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  • Prep 50 min
  • Total 50 min
  • Servings 4
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You don’t need to slave over the grill for delicious barbecue flavour. These kabobs get the job done fast! Recipe by
Created Apr 3, 2018
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  • 8 (10-inch) bamboo or metal skewers

  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1 package (14 oz/397 g) shredded tri-colour coleslaw mix
  • 1 unpeeled apple (Fuji or Gala), cut into matchstick pieces

  • 1 lb (500 g) baby red potatoes, quartered
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon barbecue seasoning
  • 1 teaspoon salt
  • 1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
  • 1 1/4 lb (625 g) boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
  • 1/2 cup barbecue sauce


  • 1
    Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
  • 2
    In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
  • 3
    In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
  • 4
    In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
  • 5
    Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in centre and vegetables are tender and browned in places. Serve with slaw.

Expert Tips

  • Tip 1
    You can make the slaw in advance; cover and refrigerate up to 4 hours.
  • Tip 2
    Potatoes can be quartered, covered in water and refrigerated up to a day in advance. Drain before using.
  • Tip 3
    Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.

Nutrition Information

670 Calories, 34g Total Fat, 33g Protein, 56g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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