- 1 lb boneless chicken thighs
- 1–2 cups mojo criollo marinade (Badia is the best)
- 1/2 tomato, sliced
- 1/4 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
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!