Great Grillers – Potatoes Make Healthy Meals in Minutes

(Family Features) Few things in life are harder to resist than the delicious aroma of a backyard barbecue. There is just something about the sizzle and smells of grilled fare that brings folks together.

The farm families who grow Wisconsin potatoes know how to please the palates of hungry crowds. The natural flavors found in the many varieties of Wisconsin potatoes are easy to enhance with the addition of a few fresh ingredients and a little bit of smoke. Everyone’s favorite dish at an outdoor barbecue is often the potato salad. Grilled, fried, baked, roasted or boiled, few ingredients get every guest asking for second helpings like the versatile potato.

Find more health information, as well as recipes and purchasing tips, at www.EatWisconsinPotatoes.com.

Chicken and Potato Fiesta Grill
Servings: 4

1. Ready time: 60 Minutes
2. 1/2 cup prepared Italian dressing
3. 2 tablespoons lime juice
4. 1 tablespoon chili powder
5. 4 whole chicken legs with thighs, skin on
6. 1 1/3 pounds (4 medium) red Wisconsin potatoes, cut into 1 1/4-inch cubes
7. 2 tablespoons water
8. 1 red bell pepper, cut into 1 1/2-inch pieces
9. 2 medium zucchini, cut into 3/4-inch-thick slices
10. 4 to 8 flour or corn tortillas, warmed (optional)
11. Prepared salsa (optional)

In small bowl, combine marinade ingredients; remove 1/4 cup and combine 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 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 browned, turning and basting occasionally with reserved vegetable marinade. Serve chicken and vegetables with tortillas and salsa, if desired.