1. Place potatoes cut-side up on a large plate and brush with oil. Microwave until potatoes just begin to soften, about 1 minute; let sit until cool enough to handle. Alternating ingredients, thread potatoes and chicken onto skewers.
2. Combine sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sprinkle evenly over skewers.
3. Heat grill to high, then clean and oil grates. Reduce heat to medium and grill skewers, flipping once, until chicken registers 165 degrees, about 5 minutes per side. Transfer skewers to a platter, tent with foil, and let rest for 5 minutes.
4. In a bowl, stir together butter, chives, orange zest, and 1/4 teaspoon each of salt and pepper. Spread evenly over skewers before serving.
Source: Hannaford fresh Magazine, July - August 2016