Grilled Chicken & Artichoke Skewers
Preparation Time: 30 min
Cooking Time: 15 min
Serves 4
INGREDIENTS
- 1 1/2 pounds boneless, skinless chicken thighs, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 tablespoons DaVinci olive oil
- 4 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 2 teaspoons dijon mustard
- 2 tablespoons fresh chopped dill
- 2 garlic cloves, finely minced or pressed
- 1 12-ounce Reese Marinated Artichoke Hearts
- 1 pint cherry or grape tomatoes
- 3 lemons, sliced in half
- fresh chopped dill, oregano and cilantro for sprinkling
- 8 ounces goat cheese, chevre
- 3 tablespoons plain greek yogurt
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 – 3 tablespoons DaVinci extra virgin olive oil
DESCRIPTION
If you haven’t tasted a grilled artichoke, there is no going back after you try this recipe! Paired with the goat cheese dip, this will steal the show at your bbq.
DIRECTIONS
1. Place the goat cheese, yogurt, herbs, salt and garlic powder in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. Scrape down the sides a few times to make sure everything is thoroughly mixed. Taste and season additionally if needed. This will stay fresh sealed in an air-tight container in the fridge for a few days.
2. Season the chicken with the salt and paper and place it in a resealable bag or baking dish. Whisk together the olive oil, vinegar, honey, mustard, dill and garlic and pour it over the chicken. Marinate for at least 30 minutes. We let ours sit overnight.
3. Preheat your grill on high.
4. When ready to grill, prepare the skewers with a lemon half on the bottom and alternating the chicken, tomatoes and artichoke hearts. Place the skewers on the grill and grill for about 2 to 3 minutes per side, until the chicken juices run clear and the chicken and veggies have a nice char.
5. Cover the chicken with a few sprinkles of fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.
2. Season the chicken with the salt and paper and place it in a resealable bag or baking dish. Whisk together the olive oil, vinegar, honey, mustard, dill and garlic and pour it over the chicken. Marinate for at least 30 minutes. We let ours sit overnight.
3. Preheat your grill on high.
4. When ready to grill, prepare the skewers with a lemon half on the bottom and alternating the chicken, tomatoes and artichoke hearts. Place the skewers on the grill and grill for about 2 to 3 minutes per side, until the chicken juices run clear and the chicken and veggies have a nice char.
5. Cover the chicken with a few sprinkles of fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.