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CHICKEN & POTATO FIESTA GRILL

4 servings
Preparation Time: 25 Minutes
Cooking Time: 40 Minutes

INGREDIENTS

• 1/2 cup prepared Italian dressing
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 4 whole chicken legs with thighs
• 1 1/3 pounds (4 medium) potatoes, cut into 1¼-inch cubes
• 2 tablespoons water
• 1 red bell pepper, cut into 1½-inch pieces
• 2 medium zucchini, cut into 3/4-inch thick slices
• 4 to 8 flour or corn tortillas, warmed

• Prepared salsa (optional)
 

DIRECTIONS.

In small bowl, combine marinade ingredients; remove 1/4 cup and combine with chicken in resealable plastic bag.

Turn to coat; marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally.

Meanwhile, in microwave-safe dish, combine potatoes and water.

Cover and microwave on HIGH 9 to 10 minutes or until just tender; cool.

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.

Remove chicken from plastic bag; discard marinade from chicken.

Grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning occasionally.

About 10 minutes before chicken is done, add vegetables to grid; reserve marinade.

Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade.

Serve chicken and vegetables with tortillas and salsa, if desired.
 

This recipe is curtesy of www.potatohelp.com - the website of the U.S. Potato Board - Used with permission. -