Chicken and Potato Fiesta Grill
Fire up the grill for this festive
recipe
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| Chicken and Potato Fiesta Grill |
1 1/3 pounds (4 medium) potatoes, cut
into 1 1/4-inch cubes
1/2 cup fresh lime juice
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
4 whole chicken legs with thighs
1 small red bell pepper, seeded and
cut into 1 1/2-inch squares
2 medium (6-inch) zucchini, cut into
3/4-inch slices
1/4 pound button mushrooms
4 to 8 warm flour or corn tortillas
Prepared salsa
Combine potato cubes and 2 tablespoons
water in microwave-safe dish. Cover and microwave on HIGH about 10 minutes
until potatoes are just tender; cool.
Meanwhile, to make marinade in small
bowl whisk lime juice, oil, garlic, chili powder, oregano, salt, cumin and
pepper flakes. Pour 1/4 cup marinade over chicken in resealable plastic bag;
turn to coat chicken. Set aside 30 minutes, or refrigerate up to 2 hours.
Meanwhile, thread potato cubes, bell pepper squares, zucchini slices and
mushrooms alternately onto eight 10- to 12-inch bamboo skewers. Place on baking
pan and brush with remaining marinade to coat.
Remove chicken from plastic bag;
reserve marinade. Grill chicken over glowing coals 30 to 40 minutes, basting
with its marinade (NOTE: BE SURE TO DISCARD ANY UNCOOKED MARINADE) and turning
as needed, until juices run clear. About 10 minutes before chicken is done,
place skewers on grill. Cook, turning and basting occasionally with vegetable
marinade until hot through and lightly browned. Potato skewers and chicken can
be cooked under a broiler rather than on a grill, if you choose. Potatoes and
vegetables can be wrapped in tortillas or eaten as desired. Serve salsa on the
side.
Makes 4 servings
Nutritional Information Per Serving (2
skewers and 1 chicken piece): 578 calories; 37 g protein; 20 g fat; 63 g
carbohydrate; 5 g fiber; 103 mg cholesterol; 577 mg sodium
