In a shallow
baking dish, combine the vinegar, oil, garlic, rosemary, oregano, and
pepper. Add the chicken, turning to coat with the marinade. Cover the
chicken and refrigerate for at least 30 minutes. Add the potatoes, onions
and peppers to the marinade. Coat the grill rack with cooking spray.
Preheat the grill on medium heat for 10 minutes. Arrange the chicken and
vegetables on the grill, reserving the marinade. Cook, turning the chicken
and vegetables occasionally and brushing with the reserved marinade, until
the chicken is no longer pink inside (test with a sharp knife) and the
vegetables are tender.
Makes 4 servings
vegetables straight from the refrigerator to the grill—let them come to
room temperature first. And since veggies continue to cook after you
remove them from the heat, take them off the grill when they're just