Time to eat!
I’m bringing these chicken skewers to your house for dinner with plenty of goat cheese dip and a big glass of ice-cold Pinot Grigio. Add some golden, garlicky toast on the side — after all, chicken and vegetables on a stick make perfect room for carbs.
Protein and vegetables deserve a comforting, carby partner. That toast soaks up the extra grilled marinade and makes the meal feel complete.
Yes, please.
I’m a huge fan of skewered chicken and vegetables — it’s a simple way to transform an everyday chicken dinner into something fun. The flavor can be the same as a regular chicken dish, but when it’s cut into chunks and threaded with vegetables and fruit, it feels totally different.
This is how my brain works. Welcome to my life.
Here’s what makes these skewers special. First: marinated chicken — juicy, tender and slightly caramelized from the grill. That char is everything.
Second: grilled artichoke hearts. They’re savory and smoky and I keep buying them because they work with everything.
Third: burst cherry tomatoes — sweet, juicy and seasonal. Just be careful not to burn your tongue right after they pop.
Finally: charred lemon halves to squeeze over the finished skewers for brightness and extra depth of flavor.
BUT.
The skewers are great, but the real star is the goat cheese dip.
I can’t decide whether I love the skewered chicken dipped in goat cheese more, or the grilled artichokes dragged through it. Together they deliver a bright, savory punch.
The whole plate is savory, refreshing, and light — yet hearty enough to be a satisfying meal.
Dessert is up to you. (P.S. I like chocolate.)
Grilled Chicken, Burst Tomato and Artichoke Skewers with Goat Cheese Dip
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Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 tablespoons 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 jar artichoke hearts (grilled artichokes work great)
- 1 pint cherry or grape tomatoes
- 3 lemons, sliced in half
- additional fresh herbs: dill, oregano and cilantro for sprinkling
goat cheese dip
- 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 to 3 tablespoons extra virgin olive oil
Instructions
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Season the chicken with salt and pepper and place it in a resealable bag or a baking dish. Whisk together the olive oil, red wine vinegar, honey, dijon mustard, dill and garlic, then pour the marinade over the chicken. Marinate anywhere from 30 minutes to 2 hours, or even overnight for deeper flavor.
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Preheat your grill to high.
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When ready to grill, skewer the chicken (this recipe makes about six skewers). Place a lemon half at the bottom of each skewer and thread chicken, tomatoes and artichoke hearts, arranging them as you like. Grill the skewers for about 2 to 3 minutes per side, until chicken juices run clear and the pieces are nicely charred.
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Sprinkle the finished skewers with fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.
goat cheese dip
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Combine the goat cheese, Greek yogurt, oregano, salt and garlic powder in a food processor. Blend until smooth, then with the processor running drizzle in the olive oil until the dip reaches a creamy, spreadable consistency. Scrape the sides as needed and taste, adjusting seasoning if necessary. Store any leftovers in an airtight container in the fridge for a few days.
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Knock knock.