- In a medium mixing bowl, using a whisk, combine the lemon juice and lemon zest, garlic, salt, pepper and crushed red pepper flakes. Measure out 1/3 cup of the dressing mixture and set it aside. Add the chicken pieces to the bowl with the remaining dressing and toss well to coat them with dressing; set aside. (Chicken can be marinated in the refrigerator up to 1 day in advance of serving.)
- Wash the potatoes and place them in a microwave-safe bowl. Add 3 tablespoons water to the bowl and cover. Microwave on high for 5-7 minutes, until tender. While the potatoes are cooking, pre-heat the grill to medium-high.
To assemble the skewers: thread 3 pieces of marinated chicken onto each skewer. Follow that with a red, then a white, then a blue pre-cooked potato. Finish each skewer with 3 more pieces of chicken. Repeat with the remaining 3 skewers and ingredients. (If there is leftover chicken, thread it all onto an extra skewer.)
- Place skewers onto the grill. Close the grill and cook until chicken has distinct grill marks, about 5-6 minutes. Turn the skewers and continue to cook and rotate them at 3-4-minute intervals until the chicken is cooked through (about 10 minutes total grilling time). To serve, place skewers onto a plate and drizzle with reserved dressing. To serve, place skewers onto a plate and drizzle with reserved dressing.