Chicken and Potato Fiesta Grill

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Cook Time: 60 minutes
Difficulty: Moderate
Yields: 4 servings

Chicken and potatoes with a spicy Latin kick! Try these colorful and zesty flavors on your grill tonight – healthy never tasted so good!


1) In a small bowl, combine marinade ingredients. Remove 1/4 cup and combine with chicken in resealable plastic bag.

2) Turn to coat; marinate in refrigerator for 30 minutes or up to 2 hours, turning occasionally.

3) Meanwhile, in a microwave-safe dish, combine potatoes and water. Cover and microwave on HIGH 9 to 10 minutes or until just tender; cool.

4) When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto 8, 10 to 12-inch skewers; brush with remaining marinade.

5) Remove chicken from plastic bag; discard marinade from chicken.

6) Grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning over occasionally.

7) About 10 minutes before chicken is done, add vegetables to the grid; reserve marinade.

8) Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade.

9) Serve chicken and vegetables with tortillas and salsa, if desired.


Calories: 434

Fat: 15 g

Cholesterol: 161 mg

Vitamin C: 100 mg

Fiber 5 g

Sodium: 300 mg

Potassium: 1511 mg

Protein: 45 g

Adapted from Potato Goodness Unearthed

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