Nashville Hot Chicken & Potato Skewers Recipe

Ready to spice up your next cookout? Let me introduce you to my Nashville Hot Chicken & Potato Skewers Recipe—a playful, fiery mashup of crispy, zesty chicken bites and creamy potatoes, all threaded on a stick, then finished with the most addictive bread & butter pickle dipping sauce imaginable. This recipe brings that signature Nashville heat (hello, spice lovers!) and the sheer fun of food on skewers, making it a showstopper for both backyard gatherings and cozy nights in.

Ingredients You’ll Need

This Nashville Hot Chicken & Potato Skewers Recipe truly shines thanks to its simple, honest ingredients. Each component—whether it’s the juicy chicken or the creamy potatoes—plays a starring role in creating a spicy-satisfying blend of flavor and texture. Let’s break down what makes this dish so scrumptious!

• Cubed Boneless Chicken (1 lb): Use thigh or breast—just make sure each piece is about the same size for even grilling. Chicken soaks up all that spicy seasoning!
• Nashville Hot Seasoning (4 teaspoons, divided): This is the flavor powerhouse. Use your favorite store-bought mix, or add extra cayenne for more fire!
• Baby New Potatoes (1 lb, par boiled): Creamy and tender, these cook up quickly on the grill. Cut large ones in half for bite-sized perfection.
• Olive Oil (3 Tbl): Helps the spice stick and keeps everything juicy as it grills.
• Sour Cream (3/4 cup): Forms the luscious base of our tangy dipping sauce.
• Cream Cheese (1 cup, softened): Blends into the sauce for creaminess and a little extra tang.
• Bread & Butter Pickles (1 cup, minced): The sweet, slightly briny crunch in the sauce makes every bite pop.
• Pickle Juice (2 Tbl): Don’t drain this magic—it adds that signature punch!
• Kosher Salt & Black Pepper (1 tsp each): Enhances all the flavors in your sauce.
• Green Onions (2, minced): Brings gentle sharpness and color to the dip.
• Garlic Powder (2 tsp), Onion Powder (1/2 tsp), Paprika (1/2 tsp): A trio of flavors to round out your sauce beautifully.

Variations

It only takes a sprinkle of creativity to put your own spin on this Nashville Hot Chicken & Potato Skewers Recipe. Whether you’re looking to turn down the heat, boost the veggies, or keep things gluten-free, it’s so easy to adapt—here are some ideas to kickstart your inspiration!

• Swap in Sweet Potatoes: For a sweeter, slightly caramelized bite, use par-boiled sweet potato cubes in place of new potatoes.
• Vegetarian Twist: Swap chicken for hearty mushrooms, halloumi cheese, or firm tofu marinated in the Nashville spice and olive oil blend.
• Dairy-Free Dipping Sauce: Substitute dairy-free cream cheese and coconut yogurt for a totally plant-based sauce with the same tangy crunch.
• Extra Veggie Skewers: Add chunks of red onion or bell pepper between the chicken and potatoes for gorgeous color and flavor variety.

How to Make Nashville Hot Chicken & Potato Skewers Recipe

Step 1: Mix Up the Bread & Butter Pickle Dipping Sauce

In a mixing bowl, combine sour cream, softened cream cheese, drained minced bread & butter pickles, pickle juice, kosher salt, black pepper, green onions, garlic powder, onion powder, and paprika. Give everything a good stir until perfectly blended, cover, and let the flavors chill together in the fridge for at least one hour (trust me, it just gets better—and you can make this a day in advance!).

Step 2: Prep and Par-Boil the Potatoes

Wash and halve your baby new potatoes if needed, then par-boil them in salted water until they’re just fork-tender. This means they’ll finish cooking quickly on the grill without burning—an absolute must for flawless skewers!

Step 3: Toss Chicken and Potatoes with Nashville Seasoning

Grab two separate bowls: add chicken to one, potatoes to the other. Drizzle the chicken with 1 tablespoon olive oil, the potatoes with 2 tablespoons. Divide your Nashville hot seasoning, sprinkling half onto each. Toss gently so every piece is glossy and coated with that spicy, punchy goodness.

Step 4: Skewer It Up!

Using metal skewers (or soaked wooden ones), alternate threading chicken and potato pieces. Aim for about 3–4 chicken and 3–4 potato chunks per skewer—you want a perfect balance! If you’re using wood, don’t forget that 30-minute soak to keep them from burning.

Step 5: Fire Up the Grill

Preheat your grill to a hot 400°F. Lightly oil the grates with neutral oil, then lay the skewers across (make sure there’s some sizzle!). Grill for 3–4 minutes per side—when the chicken releases easily, it’s ready to flip. Cook until the chicken is charred at the edges and thoroughly cooked, potatoes golden and crisp.

Step 6: Plate and Serve

Slide your piping-hot Nashville Hot Chicken & Potato Skewers onto a platter, add a side of warm, buttered toast and crisp sliced pickles, and don’t forget that chilled bread & butter pickle dipping sauce! Grab a napkin—you’re about to dive into pure spicy bliss.

How to Serve Nashville Hot Chicken & Potato Skewers Recipe

Garnishes

For an Instagram-worthy finish, sprinkle your skewers with extra chopped green onions, a dash of Nashville seasoning, and a handful of sliced bread & butter pickles right before serving. A little fresh parsley or dill adds extra color and brightness—plus, pickles on the side are practically required!

Side Dishes

This Nashville Hot Chicken & Potato Skewers Recipe pairs perfectly with buttered Texas toast, tangy slaw, or a crisp green salad to cool your palate. You could even keep things super classic with baked beans or grilled corn on the cob for a complete Southern feast.

Creative Ways to Present

For a casual bash, serve straight from the grill on a wooden board with ramekins of dipping sauce scattered around for grab-and-dunk bites. Or, go chic by placing a single Nashville Hot Chicken & Potato Skewer on top of mini toast rounds with a dollop of sauce for backyard party appetizers that’ll spark conversation!

Make Ahead and Storage

Storing Leftovers

Any leftover skewers can be removed from the sticks and stored in an airtight container in the fridge for up to three days. The dipping sauce lasts just as long—if you can resist sneaking spoonfuls!

Freezing

If you’d like to freeze the chicken and potatoes, cool completely, then lay in a single layer before freezing for up to two months. While the sauce is best fresh, you can freeze it too—just give it a good stir when thawed, as the texture may change slightly.

Reheating

Reheat chicken and potatoes gently in a 350°F oven or an air fryer until warmed through and slightly crispy again. Avoid the microwave if you can; it softens the potatoes and dries out the chicken. Serve with fresh toast and cold dipping sauce for best results.

FAQs

Final Thoughts

There’s just something irresistible about the fiery spirit of Nashville hot chicken, and when you pair it with tender potatoes and that outrageously creamy, crunchy pickle dip, you get a flavor party no one can resist. Whether you’re grilling for a crowd or just treating yourself, I hope this Nashville Hot Chicken & Potato Skewers Recipe brings some serious joy—and maybe a little extra spice—to your table. Give it a try and let me know how those taste buds dance!

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