Idaho® Potato and Chicken Skewers

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (squeezed from one lemon)
• 1 tablespoon fresh lemon zest (from one lemon)
• 1 tablespoon minced garlic
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon Ground black pepper
• pinch crushed red pepper flakes
• 1 1/2 pounds boneless chicken breast, cut into 1 1/2-inch chunks
• 4 gourmet "baby" Idaho-grown blue potatoes
• 4 gourmet "baby" Idaho-grown white potatoes
• 4 gourmet "baby" Idaho-grown red potatoes
• 4 or 5 (12-inch) wooden skewers (soaked in water for at least 1 hour), or metal skewers

Preparation

1 In a medium mixing bowl, using a whisk, combine the lemon juice and lemon zest, garlic, salt, pepper and crushed red pepper flakes. Measure out 1/3 cup of the dressing mixture and set it aside.
2 Add the chicken pieces to the bowl with the remaining dressing and toss well to coat them with dressing; set aside. (Chicken can be marinated in the refrigerator up to 1 day in advance of serving.)
3 Wash the potatoes and place them in a microwave-safe bowl. Add 3 tablespoons water to the bowl and cover. Microwave on high for 5-7 minutes, until tender. While the potatoes are cooking, pre-heat the grill to medium-high.
4 Assemble the skewers: thread 3 pieces of marinated chicken onto each skewer. Follow that with a red, then a white, then a blue pre-cooked potato. Finish each skewer with 3 more pieces of chicken.
5 Repeat with the remaining 3 skewers and ingredients. (If there is leftover chicken, thread it all onto an extra skewer.)
6 Place skewers onto the grill. Close the grill and cook until chicken has distinct grill marks, about 5-6 minutes. Turn the skewers and continue to cook and rotate them at 3-4-minute intervals until the chicken is cooked through (about 10 minutes total grilling time).
7 To serve, place skewers onto a plate and drizzle with reserved dressing. To serve, place skewers onto a plate and drizzle with reserved dressing.

Source: Idaho Potato Commission