MARINADE:
1/4 cup prepared Italian dressing
1 tablespoon lime juice
1 1/2 teaspoons chili powder
4 boneless chicken thighs
2 medium potatoes, cut into 1 1/4-inch cubes
1 tablespoon water
1/2 red bell pepper, cut into 1 1/2-inch pieces
1 medium zucchini, cut into 3/4-inch thick slices
2 flour or corn tortillas, warmed (optional) (2 to 4)
prepared salsa (optional)
Servings: 2
In small bowl, combine marinade ingredients; reserve 2 tablespoons, combine remaining marinade 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 5 to 7 minutes or until just tender; cool. When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto four 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 20 to 30 minutes or until juices run clear, turning occasionally. About 10 minutes before chicken is done, add vegetables to grill. Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade. Serve chicken and vegetables with tortillas and salsa, if desired.
Preparation Time: 25 minutes
Start to finish: 1 hour
Notes: Tips:
Microwave ovens vary; cooking times may need adjustment.
If using bamboo skewers, prevent ends from charring by soaking in enough water to cover 10 minutes before using.
Vegetables can be removed from skewers and served in tortillas with salsa, if desired.
1/4 cup prepared Italian dressing
1 tablespoon lime juice
1 1/2 teaspoons chili powder
4 boneless chicken thighs
2 medium potatoes, cut into 1 1/4-inch cubes
1 tablespoon water
1/2 red bell pepper, cut into 1 1/2-inch pieces
1 medium zucchini, cut into 3/4-inch thick slices
2 flour or corn tortillas, warmed (optional) (2 to 4)
prepared salsa (optional)
Servings: 2
In small bowl, combine marinade ingredients; reserve 2 tablespoons, combine remaining marinade 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 5 to 7 minutes or until just tender; cool. When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto four 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 20 to 30 minutes or until juices run clear, turning occasionally. About 10 minutes before chicken is done, add vegetables to grill. Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade. Serve chicken and vegetables with tortillas and salsa, if desired.
Preparation Time: 25 minutes
Start to finish: 1 hour
Notes: Tips:
Microwave ovens vary; cooking times may need adjustment.
If using bamboo skewers, prevent ends from charring by soaking in enough water to cover 10 minutes before using.
Vegetables can be removed from skewers and served in tortillas with salsa, if desired.
