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Grilled Mojo Criolla Chicken, Stuffed Chicken Thighs
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Stuffed Mojo Criollo Chicken with Grilled Baby Artichokes

Author: Robyn

Ingredients

  • 1 lb boneless chicken thighs
  • 1-2 cups mojo criollo marinade Badia is the best
  • ½ tomato sliced
  • ¼ block pepper jack cheese or your preference, sliced
  • 1 bunch cilantro
  • 2 serrano peppers chopped
  • toothpicks soaked in water
  • 6 baby artichokes regular size is okay too, just adjust boil/grill time
  • lemon wedges

Instructions

  • Marinate the chicken in mojo criollo marinade for 30 minutes or more.
  • Next, boil water. Then remove outer leavers and stems of the baby artichokes. Add the artichokes to the boiling water and let boil 8-10 minutes or until the center is somewhat tender when poked with a fork.
  • Go ahead and preheat your grill to 350 degrees (medium-medium high heat).
  • Meanwhile, take your chicken thighs and stuff them in the middle with a sliced tomato, cheese, chopped jalapeno and a sprig of cilantro.
  • Fold the chicken over and secure it with toothpicks to keep it closed.
  • Once the artichokes have boiled long enough, take them off the heat and pour out the water. Let them cool enough to slice them lengthwise.
  • Now it's time to go to the grill! Get your grill ready for medium direct heat.
  • Cook the chicken for 7 minutes or more each side or until the internal temperature reaches 165 degrees. Meanwhile, grill the artichokes, squeezing with lemon juice during the grilling, for about 5 minutes or until char marks have formed.
  • Once off the grill, drizzle the artichokes with olive oil. Add cracked pepper and sea salt accordingly.  The chicken will melt in your mouth! I served dinner with a texas toast and a homemade mojo criollo compound butter  (butter mixed with garlic, lemon juice, cilantro and sea salt).
  • This dinner will make you feel good about eating healthy in 2011!