Grilled Fiesta Chicken and Potatoes
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ cup prepared dairy-free Italian dressing (homemade or a brand like Annie's
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 4 whole chicken legs with thighs, skin on
  • 1-1/3 pounds (4 medium) red Wisconsin potatoes, cut into 1¼-inch cubes
  • 2 tablespoons water
  • 1 red bell pepper, cut into 1½-inch pieces
  • 2 medium zucchini, cut into ¾-inch-thick slices
  • 4 to 8 flour or corn tortillas, warmed (optional)
  • Prepared salsa (optional)
  1. In small bowl, combine the marinade dressing, lime juice and chili powder. Remove ¼ cup and combine it with the chicken in a resealable plastic bag. Turn to coat. Marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally.
  2. Meanwhile, in microwave-safe dish, combine the potatoes and water. Cover and microwave on high 9 to 10 minutes or until just tender; cool.
  3. When yjr 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.
  4. 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 the vegetables to the grill; reserve the vegetable marinade. Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade.
  5. Serve chicken and vegetables with tortillas and salsa, if desired.
Recipe by Go Dairy Free at