Stuffed Mojo Criollo Chicken with Grilled Baby Artichokes

Grilled Mojo Criolla Chicken, Stuffed Chicken Thighs

Bonelesss chicken thighs are a great vehicle for stuffing them with goodies like cheese, tomatoes and peppers!

The past 3 months of my life have not been kind on my figure. The wedding, honeymoon in Argentina (beef and grill capital!) then followed by the Holidays have left me feeling rather “Muffin-top” -ish. You all saw that I made Candied Bacon Cupcakes over the Holidays! Like I needed anymore indulgence!

It is time for some healthy, (yet tasty of course) eating!

This recipe is super easy and the idea of stuffing chicken thighs can be tried with lots of different ingredients. The flavors/etc could change according to whatever leftovers you want to use up in the fridge!

Ingredients:

  • 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

Serve the grilled artichokes with olive oil and lemon to keep it healthy!

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!

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3 Responses to Stuffed Mojo Criollo Chicken with Grilled Baby Artichokes

  1. Jenn's Food Journey January 6, 2011 at 8:26 am #

    Oh, now those look and sound wonderful. I don’t have any thighs, but I do have some nice size breasts I can use instead…this is definitely a must try!

  2. Chris January 7, 2011 at 9:48 pm #

    Fantastic recipe Robyn! I find the stuffing is just perfect, especially with that little sprig of cilantro, yum!

  3. Katie April 12, 2011 at 6:29 pm #

    Another mojo marinade that is to-die-for and is always a crowd pleaser, when I host dinners, is Tyler Florence’s recipe! Although he calls for skirt steak, chicken is a wonderful and cheaper alternative. Here’s the recipe:

    Marinade (Mojo):
    1 orange, juiced
    2 limes, juiced
    4 tablespoons olive oil
    2 garlic cloves, roughly chopped
    3 chipolte chiles, in adobo sauce
    3 tablespoon roughly chopped fresh cilantro leaves
    1 teaspoon ground cumin
    1 teaspoon salt

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