Recipe: Chicken and Potato Fiesta Grill (with chili-lime marinade using Italian dressing)

CHICKEN AND POTATO FIESTA GRILL

4 whole chicken legs with thighs
FOR THE MARINADE:
1/2 cup prepared Italian dressing
2 tablespoons lime juice
1 tablespoon chili powder
FOR THE VEGETABLE SKEWERS:
1 1/3 pounds (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
TO SERVE:
4 to 8 flour or corn tortillas, warmed (optional)
Prepared salsa (optional)

TO PREPARE THE CHICKEN:
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.

TO PREPARE THE VEGETABLE SKEWERS:
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. Refrigerate until ready to cook chicken.

WHEN READY TO COOK:
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.

TO SERVE:
Serve chicken and vegetables with tortillas and salsa, if desired.

Servings: 4
Adapted from unknown source