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Chicken and Potato Fiesta Grill
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Submitted by:
Jimmy |
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This chicken is zesty from the Italian dressing and lime juice. Grill these chicken quarters for 45 minutes for a great dinner |
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INGREDIENTS:
- 1/2 cup(s) , Italian Dressing
- 2 tablespoon(s) , Fresh Lime Juice
- 1 tablespoon(s) , Chili Powder
- 4 whole , Chicken Leg Quarters
- 1 1/3 pound(s) , Potatoes Cut in 1 1/3 inch Cubes
- 2 tablespoon(s) , Water
- 1 large , Red Bell Pepper Cubed1 1/3 Inch
- 2 medium , Zucchini Cut into 1 1/2 inch Slices
- 6 medium , Flour Tortillas
- 0 as needed , Salsa
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| Instructions: |
In small bowl, combine first 3 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. |
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