MARINADE:
1/2 cup prepared Italian dressing
2 tablespoons lime juice
1 tablespoon chili powder
FIESTA GRILL:
4 whole chicken legs with thighs
1 1/3 pounds potatoes (4 medium) 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 flour or corn tortillas, warmed (4 to 8)
Prepared salsa (optional)
HAUTE GRILLED AVOCADOS:
2 California Avocados
2 tablespoons fresh lime or lemon juice
1 1/2 tablespoons olive oil
seasoned salt to taste
1/2 cup fresh salsa, optional for half shell version
Servings: 4
In small bowl, combine marinade ingredients; remove ¼ cup and combine with chicken in re-sealable 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.
Preparation Time: 25 minutes
Start to finish: 1 hour
1/2 cup prepared Italian dressing
2 tablespoons lime juice
1 tablespoon chili powder
FIESTA GRILL:
4 whole chicken legs with thighs
1 1/3 pounds potatoes (4 medium) 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 flour or corn tortillas, warmed (4 to 8)
Prepared salsa (optional)
HAUTE GRILLED AVOCADOS:
2 California Avocados
2 tablespoons fresh lime or lemon juice
1 1/2 tablespoons olive oil
seasoned salt to taste
1/2 cup fresh salsa, optional for half shell version
Servings: 4
In small bowl, combine marinade ingredients; remove ¼ cup and combine with chicken in re-sealable 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.
Preparation Time: 25 minutes
Start to finish: 1 hour