Lemon Grilled Chicken, Burst Tomato & Artichoke Skewers with Goat Cheese Dip

Lemon Grilled Chicken, Burst Tomato & Artichoke Skewers with Goat Cheese Dip

Ingredients
  

Lemon Grilled Chicken, Burst Tomato & Artichoke Skewers

  • 1 1/2 pounds Boneless, skinless chicken thighs, cut into cubes
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/3 tbsp Olive oil
  • 4 tbsps Red wine vinegar
  • 1 1/2 tbsps Honey
  • 2 tsps Dijon mustard
  • 2 tbsps Fresh chopped dill
  • 2 Garlic cloves, finely minced or pressed
  • 1 12 ounce jar Artichoke hearts
  • 1 pint Cherry or grape tomatoes
  • 3 Lemons, sliced in half
  • Fresh chopped dill, oregano and cilantro for sprinkling

Goat Cheese Dip

  • 8 ounces Goat cheese (chevre)
  • 3 tbsps Plain Greek yogurt
  • 1 tbsp Chopped fresh oregano
  • 1/2 tsp Salt
  • 1/4 tsp Garlic powder
  • 2 to 3 tbsps Extra virgin olive oil

Instructions
 

Lemon Grilled Chicken, Burst Tomato & Artichoke Skewers

  • Season the chicken with the salt and pepper 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 from 30 minutes to 2 hours or even overnight.
  • Preheat your grill to high.
  • When ready to grill, skewer the chicken with a lemon half on the bottom and tomatoes and artichoke hearts in between. You can skewer them however you'd like! 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 are charred.
  • Cover the chicken with a few sprinkles of fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.

Goat Cheese Dip

  • 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. You may need to 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.
Tried this recipe?Let us know how it was!
Related Posts

Leave a Comment

Recipe Rating