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

4.84 from 6 votes
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  • 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


  • 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 additionally if needed.┬áThis will stay fresh sealed in an air-tight container in the fridge for a few days.

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