The potatoes must be parboiled so they will be done at the same time as the chicken.

　　

Ingredients

8

　　1 1/2 chicken breasts (3 halves), cut into 1-inch cubes

　　2 cups Barbecue Sauce (page 280), or good-quality store-bought

　　1 cup water

　　1 1/2 tablespoons coarse salt

　　1 1/4 pounds new or baby fingerling potatoes

　　3/4 pound green or yellow summer squash (about 2), cut into 1-inch pieces

　　2 tablespoons olive oil

　　1 teaspoon freshly ground pepper

　　

Step 1

Place the chicken in a large bowl. Add the barbecue sauce; toss. Cover, and refrigerate for at least 30 minutes or overnight.

　　

Step 2

Place the water in a large saucepan. Add 1 tablespoon salt and the potatoes. Bring to a boil over high heat. Reduce heat; simmer until the potatoes are almost tender when pierced with a knife, about 10 minutes. Do not overcook. Drain; halve. Set aside.

　　

Step 3

Thread 4 cubes of chicken, alternating with potatoes and squash, on each of 8 skewers. Gently brush the vegetables with some oil. Season with the remaining 1/2 tablespoon salt and the pepper.

　　

Step 4

Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 12 minutes depending on the heat of the grill. The vegetables should be soft and slightly charred.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.