Mom picked up some artichoke hearts at Costco last week and wanted a recipe to use them so I found one from The Chew - Cooking Show on ABC and modified it from there.
Because of our high electricity rates, we try to do all our baking in our grill. If you want to use your oven, preheat to 350°.
Preheat your grill to 350°. For my grill (Charbroil RED TRU-Infrared 3-Burner Gas, Model No. 463250510), that means light all 3 burners and once it gets to 400, turn them all the way down and use a rock to raise the lid by 1 inch. This keeps my grill at 350°. Do some experiments to find the perfect setup to get your desired temperature!
- 12 chicken thighs, skin-on and bone-in
- 1 32 oz. jar of martinated artichoke hearts, drained
- 2 pounds white button mushrooms, quartered
- 1 medium onion, chopped in large chunks
- 1/2 extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/2 cup red wine
- 1/2 tsp basil
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 bay leaf, crumpled
Start by washing your chicken thighs in cold water and pat dry with paper towels. Layer these in a 9"x13" baking pan. On top of your chicken, layer your artichoke hearts, mushrooms and onions.
In a small bowl, combine half the olive oil, half the red wine vinegar, half the red wine and basil, thyme, salt, pepper and bay leaf. Pour this mixture over your chicken and vegetables.
Place an insulated cookie sheet on your grill top and set your baking dish on that.
After the first 30 minutes, I decided I didn't have enough "juice" so I mixed up the rest of the olive oil, red wine vinegar and red wine and added the garlic powder. I poured this over my chicken. At 1 hour, I basted the chicken again. Starting at 90 minutes, I used a temperature probe and continued to bake until my chicken reached 165°. Be careful to not be against the bone when taking your chicken's internal temp!
When your chicken reaches temp, its done! I served with quinoa, roasted balsamic beets and salad. Be sure to set a spoon near your chicken because you'll want to dip out some of the juice to enjoy as well!
1 serving is 1 chicken thigh. This should be pretty close, give or take a bit (since you won't eat most of the oil, its probably lower in fat than this shows).