Sunday, June 6, 2010

Rosemary-Skewered Artichoke Chicken

This is one Stan found, we always serve it with Pasta with Garlic and Lemon Sauce.  There's something wonderfully yummy about the slightly crispy ends of the artichoke hearts and the silky texture of the squash and tomatoes.  This is also easy to make for a crowd, as so much of the work can be done in advance, and guests can help thread their own skewers for an interactive dinner!

Rosemary Artichoke Chicken

  • 1/3 cup olive oil
  • 2 t dill weed
  • 1 t oregano
  • 1 t rosemary
  • 2 t lemon peel (fresh lemon zest will burn, due to the oil - stick with dried)
  • 1 T crushed garlic
  • 1/2 t salt
  • 1/4 t pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (14 ounces) marinated artichoke hearts
  • 2 medium yellow summer squash, cut into 1-inch slices
  • 12 cherry tomatoes
  • 6 wooden skewers, soaked in water


  • In a large resealable plastic bag or bowl, combine the oil, dill, oregano, rosemary, lemon peel, garlic, salt and pepper; add chicken. Stir to coat; refrigerate for at least 1 hour.
  • Drain and discard marinade. On soaked wooden skewers, alternately thread the chicken, artichokes, squash and tomatoes. 
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender. Yield: 6 servings.

Modified from:

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