Prep Time: 45 minutes

Cook Time: 20 minutes

Serves : 6-8

8 boneless, skinless chicken thighs, cut in 1” cubes
14 oz. jar of artichoke hearts
2/3 cup Blood Orange Olive Oil
2/3 cup Lemon Fused Olive Oil
2/3 cup Dark Pomegranate Balsamic
4 cloves garlic, quartered
4 red bell peppers, cut in 2” squares
9-12 baby portobello mushrooms, quartered
2 red onions, peeled & cut into 2” squares

Combine all of the ingredients in an extra large zip-lock bag and mix well to coat the chicken and vegetables in the marinade. Marinade in the refrigerator for 30 minutes.

Remove the chicken and vegetables from the marinade; discard the marinade and garlic cloves. Skewer the chicken and vegetables, alternately, onto pre-soaked wooden skewers or metal skewers.

To BBQ, preheat the grill to medium/high heat and grill 10-15 minutes, turning often. Alternatively, bake in an oven at 350 degrees for 15-20 minutes – until the chicken is cooked and fork-tender.