Chicken & Potato Fiesta Grill |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 cup prepared italian dressing |
2 tablespoons lime juice |
1 tablespoon chili powder |
4 whole chicken legs with thigh |
1 1/3 lbs potatoes, cut into 1 1/4 inch cubes (4 medium) |
2 tablespoons water |
1 red bell pepper, cut into 1 1/2 inch pieces |
2 medium zucchini, cut into 3/4 inch thick slices |
4 -8 flour tortillas or 4 -8 corn tortillas, warmed |
prepared salsa (optional) |
Directions:
1. In small bowl, combine marinade ingredients; remove 1/4 cup and combine with chicken in resealable plastic bag.
2. Turn to coat; marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally.
3. Meanwhile, in microwave-safe dish, combine potatoes and water.
4. Cover and microwave on HIGH 9 to 10 minutes or until just tender; cool.
5. When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto eight 10 to 12-inch skewers; brush with remaining marinade.
6. Remove chicken from plastic bag; discard marinade from chicken.
7. Grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning occasionally.
8. About 10 minutes before chicken is done, add vegetables to grid; reserve marinade.
9. Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade.
10. Serve chicken and vegetables with tortillas and salsa, if desired.
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