1/2 cup prepared Italian dressing
2 tablespoons lime juice
1 tablespoon chili powder
4 whole chicken legs with thighs
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
2 avocados

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 brown, turning and basting occasionally with reserved vegetable marinade. About 4 minutes before chicken is done, place avocado slices on grill; grill for two minutes, baste and turn. Serve with tortillas and salsa. Cut avocado in half, seed, peel and slice. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Season with salt to taste. Serves 4.