I read food blogs for inspiration. I rarely follow an actual recipe, but every now and then, I read something that provokes an “aha” moment. A recipe on Skinnytaste included marinating boneless chicken thighs in the contents of a jar of marinated artichoke hearts. I’ve combined chicken and frozen or canned artichokes before, but it had never occurred to me to use the marinated variety. That has now changed as a result of last night’s dinner.
1.. Cover 4 or 5 boneless chicken thighs with the contents of a small jar of marinated artichokes, and let marinate for about a half hour.
2. Remove the chicken thighs and artichokes from the liquid and place them on a disposable grill pan. Season with salt, pepper, garlic powder, and oregano. A shake of red pepper flakes is good, but optional. The disposable pan allows you to cook the chicken and artichokes together and end with no cleanup.
3. Place the pan on the hot grill. Turn the thighs part way through, and cook until the chicken is fully cooked. This should take about 10 minutes, but really depends on size and thickness. 170 degrees on a meat thermometer is a good rule of thumb for dark meat poultry.
4. A nice touch is to crumble some feta cheese or goat cheese on each of the thighs for the last couple of minutes of cooking.
Frank suggested adding some kalamata olives to the pan the next time we have this dish. And there will be a next time. It was super simple and good.