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Easy 4th of July BBQ Feast for Small Apartments Perfect for Summer Parties

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A simple, no-fuss 4th of July BBQ feast designed for small apartments, featuring stovetop grilled chicken, veggie skewers, and classic potato salad. Perfect for summer parties with limited space and equipment.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1/2 cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 red bell pepper, cut into chunks
  • 1 zucchini, sliced thick
  • 8 cherry tomatoes
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 3 medium Yukon gold potatoes, peeled and diced
  • 1/4 cup mayonnaise (Hellmann’s recommended)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh chives
  • Salt and black pepper to taste
  • Fresh lemon wedges (for squeezing over chicken and veggies)
  • Fresh parsley for garnish (optional)

Instructions

  1. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Toss chicken breasts in this mixture to coat well. Marinate for at least 15 minutes if possible.
  2. Place diced potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until tender. Drain and let cool slightly.
  3. In a bowl, mix mayonnaise, Dijon mustard, chopped chives, salt, and pepper. Add warm potatoes and gently fold until evenly coated. Cover and refrigerate.
  4. Thread bell pepper chunks, zucchini slices, cherry tomatoes, and onion wedges alternately onto skewers. Toss skewers with olive oil, Italian seasoning, salt, and pepper.
  5. Heat cast-iron grill pan over medium-high heat until hot (about 3-4 minutes).
  6. Place chicken breasts on grill pan. Cook 5-6 minutes per side, brushing with BBQ sauce during the last 2 minutes. Ensure internal temperature reaches 165°F (74°C).
  7. Remove chicken and add veggie skewers to grill pan. Cook about 10 minutes, turning occasionally until charred spots appear and veggies are tender but crisp.
  8. Serve chicken sliced, drizzled with extra BBQ sauce and a squeeze of fresh lemon. Plate veggie skewers alongside chilled potato salad. Garnish with parsley if desired.

Notes

Marinate chicken for at least 15 minutes for best flavor. Soak bamboo skewers in water for 30 minutes before use to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F. Crack a window or use a fan to manage smoke indoors. If potatoes cool too fast before mixing, microwave for 30 seconds to help absorb dressing.

Nutrition

Keywords: 4th of July, BBQ, small apartment cooking, stovetop grilling, chicken, veggie skewers, potato salad, summer party, easy recipe

Find it online: https://gleamgulp.com/easy-4th-of-july-bbq-feast-for-small-apartments-perfect-for-summer-parties/