Chicken & Potato Fiesta Grill

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.