Chicken and Potato Fiesta Grill
1/2 cup prepared Italian dressing
2 tablespoons lime juice
1 tablespoon chili powder
4 whole chicken legs with thighs
4 medium potatoes, cut into 1 1/4 inch cubes
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 to 8 flour or corn tortillas, warmed
2 avocados
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
brown, turning and basting occasionally with reserved vegetable
marinade. About 4 minutes before chicken is done, place avocado
slices on grill; grill for two minutes, baste and turn. Serve with
tortillas and salsa. Cut avocado in half, seed, peel and slice.
Drizzle with fresh lime or lemon juice and brush lightly with olive
oil. Gently place slices on grill over hot coals for 2 minutes on
each side. Season with salt to taste. Serves 4. |