Fiesta Grilled Chicken and Vegetables
 
Prep time
Cook time
Total time
 
This satisfying Mexican-inspired meal is naturally dairy-free and even allergy-friendly. It's served with corn tortillas for rustic summertime tacos. But you can serve it without the tortillas or with rice for a different option.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • ½ cup dairy-free Italian vinaigrette (homemade or recipe below)
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 4 chicken leg quarters (with thighs; skin on)
  • 1⅓ pounds red potatoes, cut into 1¼-inch cubes (about 4 medium)
  • 2 tablespoons water
  • 1 red bell pepper, cut into 1½-inch pieces
  • 2 medium zucchini, cut into ¾-inch-thick slices
  • 8 small flour or corn tortillas, warmed
  • Prepared salsa, for serving
Instructions
  1. In small bowl, whisk together the salad dressing, lime juice, and chili powder.
  2. Place the chicken in a large resealable plastic bag, add ¼ cup of the dressing marinade, seal, and turn to coat the chicken. Place it in the refrigerator for 30 minutes to 2 hours, turning it occasionally.
  3. Meanwhile, place the potatoes and water in a microwave-safe dish. Cover and microwave on high for 9 to 10 minutes or until just tender. Let the potatoes cool.
  4. When the potatoes are cool enough to handle, alternately thread them with the bell pepper and zucchini pieces onto eight 10- to 12-inch skewers.
  5. Brush the vegetables with the remaining marinade.
  6. Remove the chicken from the plastic bag, and discard the marinade.
  7. Grill the chicken over medium-low to medium coals for about 30 to 40 minutes, or until the juices run clear, turning occasionally.
  8. About 10 minutes before chicken is done, add the vegetables to the grill and reserve the vegetable marinade. Grill the vegetables until tender and lightly browned, turning and basting occasionally with the reserved vegetable marinade.
  9. Serve the chicken and vegetables with tortillas and salsa.
Notes
Simple Italian Vinaigrette: In a small bowl, whisk together ¼ cup + 2 tablespoons olive oil, 2 tablespoons red wine vinegar, ¼ teaspoon Dijon mustard, ¼ teaspoon Italian seasoning (or dried oregano), and ⅛ teaspoon each garlic powder, salt, and black pepper. Makes ½ cup.

Nutrition Notes: The nutrition facts include 2 vegetable skewers, 2 corn tortillas, and 1 whole leg quarter per person, with skin on. The calories and fat will be less without the skin.
Nutrition Information
Serving size: ¼ recipe Calories: 720 Fat: 34.6g Saturated fat: 8.4g Carbohydrates: 58.7g Sugar: 7.9g Sodium: 781mg Fiber: 7.8g Protein: 47.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fiesta-grilled-chicken-vegetables