Grilling season is the perfect time to flex some dairy-free cooking muscle. Dairy has no place on the grill, in my humble opinion, where herbs, spices, and natural foods take center stage. This fiesta grilled chicken and vegetables is a great example. It’s naturally dairy-free, gluten-free, and allergy-friendly, but full of wonderful Mexican-inspired flavor.
Fiesta Grilled Chicken and Vegetables that’s Ready to Party
This easy fiesta grilled chicken and vegetables recipe was originally shared with us by the Wisconsin Potato and Vegetable Growers Association. We’ve recently updated the recipe and I have answers to a few FAQs.
Can I Marinate the Chicken Overnight?
I don’t recommend marinating it for longer than 2 hours. The lime juice will start to break the fibers down over time, and can make it mushy.
Can I Use Different Potatoes?
Yes, but keep in mind that red potatoes are firmer. If using yellow or Russet potatoes, you’ll want to pre-cook them for much less time in the microwave.
Can You Suggest a Vegetarian / Vegan Option to Go with This?
If you’re serving a group, there’s a good chance you’ll need a vegetarian option. I would make extra marinade, and use it to marinade some extra-firm tofu for the grill.
Can I Just Use Chicken Thighs or Breasts?
Definitely! You can use 8 chicken legs or chicken thighs, or about 4 whole chicken breasts. Keep in mind that the grilling time will vary. If you choose boneless skinless chicken breasts, try to find ones that aren’t brined.
Special Diet Notes: Fiesta Grilled Chicken and Vegetables
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free. Just be sure to select an Italian dressing that suits your dietary needs.
- 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
- In small bowl, whisk together the salad dressing, lime juice, and chili powder.
- 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.
- 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.
- 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.
- Brush the vegetables with the remaining marinade.
- Remove the chicken from the plastic bag, and discard the marinade.
- Grill the chicken over medium-low to medium coals for about 30 to 40 minutes, or until the juices run clear, turning occasionally.
- 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.
- Serve the chicken and vegetables with tortillas and salsa.
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.
For More Dairy-Free Recipes, Get Eat Dairy Free!
