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Grilled Chicken & Chokes

post #1 of 7
Thread Starter 
Tonight did some chicken breasts stuffed with a olive and caper puree along side some grilled artichokes.

The artichokes were cooked as normal (steamed) earlier in the day. Cut in half and centers cleaned out. Heavily dipped in a marinade of olive oil, soy sauce, lemon juice and minced garlic. Fridged for 3-4 hours and then onto the BBQ.

Instead of dipping the artichoke leaves in a basic mayonnaise, I mixed some of the marinade with mayonnaise. Yum!!


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Edited by cmayna - 3/27/15 at 6:25am
post #2 of 7

Really looks inviting , Craig. How were the 'Chokes  , did they dry out :icon_question: 

post #3 of 7
Thread Starter 

Nope.  Chokes were marinated in a olive oil / lemon juice/ fresh garlic marinade for 4+ hours.

post #4 of 7
Looks awesome! Olive and caper purée? Tapenade?
post #5 of 7

Looks Good

 

Gary

post #6 of 7
Thread Starter 

I elaborated more in my original post as to how I did the chokes.

post #7 of 7
Looks great!
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