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.
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