Stuffed Mojo Criollo Chicken with Grilled Baby Artichokes
Ingredients
The chicken
-
1
lb
boneless chicken thighs
-
1–2
cups
mojo criollo marinade
-
½
each
tomato, sliced
-
¼
block
pepper jack cheese, sliced
-
1
bunch
cilantro
-
2
each
serrano peppers, chopped
-
toothpicks
soaked in water
The artichokes
-
6
each
baby artichokes
-
lemon wedges
Instructions
- Marinate the chicken in mojo criollo marinade for at least 30 minutes.
- Boil water and prepare the baby artichokes by removing the outer leaves and stems, then boil them for 8-10 minutes until tender.
- Preheat the grill to 350°F (medium-medium high heat).
- Stuff the chicken thighs with tomato, cheese, serrano peppers, and cilantro, then secure with toothpicks.
- Once the artichokes are boiled, drain and let them cool before slicing them lengthwise.
- Grill the chicken for at least 7 minutes on each side until the internal temperature reaches 165°F.
- Grill the artichokes for about 5 minutes, squeezing lemon juice over them while grilling.
- Drizzle the grilled artichokes with olive oil and season with cracked pepper and sea salt before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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