Tim Love's Balsamic Grilled Chicken Thighs with Grilled Artichokes and Hearts of PalmBest Foods
4 chicken thighs (skin removed)
2 tablespoons peanut oil
2 tablespoons rub (Chef Tim Love Poultry)
2 hearts of palm (canned, drained)
12 baby artichokes (cleaned and poached in lemon water)
4 tablespoons dressing (Hellmann's® or Best Foods® Creamy Balsamic Mayonnaise)
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1Preheat grill to 400° or high.
2Rub thighs with some of the peanut oil and then poultry rub. Place thighs on grill and close lid for 5 minutes
3Meanwhile, split hearts of palm and artichokes lengthwise. Rub both with peanut oil and season with salt and pepper.
4Open grill lid and flip chicken thighs. Place hearts of palm and artichokes split sides down. Close lid and let cook 5 minutes. Remove vegetables and check to make sure chicken is done (168°).
5On plate, spread Hellmann's® or Best Foods® Creamy Balsamic Mayonnaise Dressing liberally and top with chicken, then the vegetables. Serve immediately.