Chip-Crusted Chicken Skewers

June 2008
Chip-Crusted Chicken Skewers

by 15 people

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Crush potato chips and use the crumbs as a crispy coating for chicken.

Makes: 10 servings

Prep: 30 mins

Cook: 25 mins

Ingredients
  • 1 cup plain yogurt
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
  • 60 red seedless grapes (about 1/2 pound)
  • 2 5 ounce bags  kettle-style potato chips
Directions
  1. In a large bowl, combine the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. Add the chicken, cover and refrigerate for at least 4 hours.
  2. Preheat the oven to 350 degrees . Line 2 baking sheets with parchment paper. Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.
  3. Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature.
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