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Garlic parmesan chicken and potato skewers on a white enamel tray, coated in herbs and golden breadcrumbs

Garlic Parmesan Chicken Skewers with Hasselback Potatoes

Seasoned ground chicken stacked between parboiled Hasselback potatoes, threaded on skewers and grilled until charred, then brushed with a garlic Parmesan butter on the grill and again right before serving.
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Prep Time 25 minutes
Cook Time 25 minutes
Freezer Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Skewers
  • 1.5 lbs ground chicken
  • 4 medium Russet potatoes 4 to 6 depending on size and how many skewers you are building.
  • 1/2 cup grated Parmesan
  • 2 cloves garlic finely minced
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 egg
  • 1/3 cup panko breadcrumbs
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp red pepper flakes optional
  • Cajun seasoning or your favorite poultry seasoning For seasoning the outside of the assembled skewers.
  • Salt, for parboiling Season the water generously.
Garlic Parmesan Butter
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup freshly grated Parmesan
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp Italian seasoning
  • 1/2 tsp black pepper
  • Pinch of red pepper flakes
  • 1 tsp lemon juice 1 to 2 teaspoons, to taste.

Equipment

  • Grill
  • Wooden or Metal Skewers
  • Large Pot For parboiling the potatoes.
  • Large Mixing Bowl
  • Small Saucepan For the garlic Parmesan butter.
  • Instant-Read Thermometer
  • Basting brush
  • Spatula For releasing skewers from the grates.

Method
 

Prep the Potatoes
  1. Wash the Russet potatoes and cut them Hasselback style, making slices about 1/4 inch apart and cutting almost all the way through without cutting completely through the potato. A couple of chopsticks placed alongside the potato make a great guide and help keep you from cutting all the way through.
  2. You can also cut the potatoes completely into 1/4 inch slices if you prefer. Keeping them together looks better on the skewer.
  3. Bring a pot of salted water to a boil and parboil the potatoes for about 4 minutes, just until they are pliable but not fully cooked. Drain and let them cool enough to handle.
Make the Chicken Mixture
  1. In a large bowl, combine the ground chicken, Parmesan, garlic, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, olive oil, egg, panko breadcrumbs, parsley and red pepper flakes. Mix everything together until just combined.
Build and Chill the Skewers
  1. Using wooden or metal skewers, thread on a potato followed by a portion of the ground chicken. Continue alternating potato and chicken all the way up the skewer.
  2. Once assembled, season the outside generously with Cajun seasoning or your favorite poultry seasoning.
  3. Place the assembled skewers in the freezer for at least 30 minutes before grilling. This helps firm everything up and allows the chicken to hold together much better on the skewers.
Make the Garlic Parmesan Butter
  1. While the skewers are chilling, melt the butter over low heat. Add the minced garlic and cook for about 30 to 60 seconds, just until fragrant.
  2. Stir in the Parmesan, olive oil, parsley, Italian seasoning, black pepper, red pepper flakes and lemon juice.
Grill and Finish
  1. Preheat your grill to around 300 to 350°F. Place the chilled skewers on the grill and cook, turning them regularly so they cook evenly.
  2. If the chicken starts sticking to the grates, do not force the skewer loose with your tongs. Use a spatula to gently release it from the grill first. Once it is unstuck, use your tongs to turn the skewer.
  3. Continue cooking until the chicken reaches an internal temperature of 165°F and the potatoes are tender with a nice char around the edges. Let them get some color without burning.
  4. Brush the skewers generously with the garlic Parmesan butter and let them cook another minute or two. Pull them off the grill and brush on another layer of garlic Parmesan butter. Finish with extra Parmesan and fresh parsley.

Notes

Oven method: Bake at 300 to 350°F until the chicken reaches 165°F, then brush with the garlic Parmesan butter toward the end and give them a little extra time to develop color.
Do not skip the freezer: Ground chicken that goes on the grill soft will not hold together. Thirty minutes tightens everything up.
Timing: Prep and cook times are estimates. Go by the potatoes bending without falling apart, and by an internal temperature of 165°F on the chicken, not by the clock.
Make ahead: Assembled skewers can stay in the freezer until you are ready to grill. The butter can be made ahead and will harden in the fridge, so warm it back down before brushing.

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