Grilled Chicken, Burst Tomato and Artichoke Skewers with Goat Cheese Dip.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 2 teaspoons dijon mustard
• 2 tablespoons fresh chopped dill
• 2 garlic cloves, finely minced or pressed
• 1 (12-ounce) jar artichoke hearts (I love these grilled ones)
• 1 pint cherry or grape tomatoes
• 3 lemons, sliced in half
• fresh chopped dill, oregano and cilantro for sprinkling

goat cheese dip

• 8 ounces goat cheese (chevre)
• 3 tablespoons plain Greek yogurt
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 to 3 tablespoons extra virgin olive oil

Directions:

Season the chicken with the salt and paper and place it in a resealable bag or baking dish. Whisk together the olive oil, vinegar, honey, mustard, dill and garlic and pour it over the chicken. Marinate from anywhere to 30 minutes to 2 hours or even overnight.
Preheat your grill to high.
When ready to grill, skewer the chicken (I made 6 skewers) with a lemon half on the bottom and tomatoes and artichoke hearts in between. You can skewer them however you'd like! Place the skewers on the grill and grill for about 2 to 3 minutes per side, until the chicken juices run clear and the chicken and veggies are charred.
Cover the chicken with a few sprinkles of fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.
goat cheese dip
Place the goat cheese, yogurt, herbs, salt and garlic powder in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. You may need to scrape down the sides a few times to make sure everything is thoroughly mixed. Taste and season down the sides a few times to make sure everything is thoroughly mixed. Taste and season additionally if needed. This will stay fresh sealed in an air-tight container in the fridge for a few days.