I am definitely going to try those potatoes this weekend. Just the thought of them is making me drool. But… Tim. Oh, Tim. Lighter fluid? Seriously? (Shakes head and makes little clucking noises.) I implore you, please don’t ever use that stuff again. Instead, get yourself the most wondrous of BBQ tools – the charcoal chimney starter. Under 20 bucks. Amazing. The best money you’ll ever spend for outdoor grilling. You can thank me by inviting me to your next BBQ party. ;)
I am definitely one of those unlucky city dwellers without outdoor space for grilling. But its so nice to have friends and family who do, it’s definitely the best part of summer! The potatoes and kebabs look so delicious!
Just made this last night – the chicken was delicious and amazingly tender. Marinating for a long time really made the difference. I messed up on the potatoes and some of them were cooked too much and some not enough (and some fell into the coals). But the 50% I was able to salvage was delicious!
these types of potatoes are super easy to make in the oven — no boiling necessary! i thin slice a baking potato, brush both sides with olive oil, season with sea salt and place them on a lightly greased baking sheet in a 425 degree oven. let them bake until the tops turn golden brown, then flip and turn the broiler on for extra crispiness. i put a little more salt and toss with fresh chives. soo much better than potato chips!
sorry to be late on this, but i just discovered your blog from design sponge and it’s wonderful! i can’t wait to try using the vinegar, mm.
Before commenting on the recipe, I must say that your site is very impressive ! Now for the Chicken kebabs, they definitely seem to be delicious. I am always on a lookout for simple marinades for BBQing and this is just one of the kind. Will definitely try it out.
First, I love your blog. Longtime reader, first-time commenter — because I finally made these potatoes (inside)! And while they were delish, they were almost too vinegary, which I attribute to maybe soaking too long in the vinegar after boiling. But they’re totally doable; I grilled them on my two-burner stovetop grill. I think next time, I’ll soak for less time and maybe add some water to the vinegar when I boil them.
Hey Jennifer, thanks for the nice message and for the update. We were recently wondering about this, so I am glad you gave it a try. Thanks for the advice, I love vinegar more than the average person (I gladly will drink some) and so it makes sense that you want to be careful with the flavoring here. Keep us posted if you try again!
Just found your blog last night (through a posting on Pinterest) and served this dish tonight and loved it! The chicken was oh so moist and very delicious. The spuds brought sweat to my cheeks which was fine by me but my guests would prefer less vinegar. Will do half vinegar and half water next time. I also cooked the potatoes on a cookie sheet in the oven at 400 for about 10 minutes per side as the bbq was filled with kebobs. Looking forward to trying more of your recipes. You have a great blog! Thanks for the recipes.