Chicken and Potato Fiesta Grill

Chicken and potatoes with a spicy Latin kick! Try these colorful and zesty flavors on your grill tonight--healthy never tasted so good! If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are it is gluten-free.

• 1/2 cup prepared Italian dressing*
• 2 tablespoons lime juice
• 1 tablespoon chili powder*
• 4 whole chicken legs with thighs
• 1 1/3 pounds (4 medium) potatoes, cut into 1 1/4-inch cubes
• 2 tablespoons water
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 2 medium zucchini, cut into 3/4-inch thick slices
• 4 to 8 flour or corn tortillas*, warmed (optional)
• 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.