Grilled Artichokes are one of the best grilled summer side dishes or appetizers! Serve them with your favorite aioli, lemon garlic butter, or even just mayo as a dipping sauce!

Those giant globe artichokes of summer are just begging to be grilled. But you can enjoy artichokes anytime with our Must Try Jalapeño Artichoke Dip Recipe, One Pot Creamy Spinach Mushroom Artichoke Chicken, or Chicken Spinach Artichoke Casserole.

Grilled Artichokes

We love how grilling vegetables brings out the most in their natural flavors. In artichokes, it’s a smoky nuttiness that makes so much better than plain steamed artichokes. Plus the bit of char from the grill also adds to the flavor and beauty of these artichokes.

These grilled artichokes are perfect for a party since most of the work can be done a day or two in advance. Then when it’s time to eat, just grill them up in less than 10 minutes and serve them warm or at room temperature!

Try This Next Za’atar Chicken

How to Prepare an Artichoke:

• Have a couple of cut lemon wedges for rubbing on the artichokes immediately after slicing them in half to prevent browning.
• You don’t have to trim the artichokes before grilling them, but they have a little hook at the end of the leaves so it’s common to slice the top ½ to ¾ inch off and trim the leaves with kitchen shears. It doesn’t hurt to skip this step though. You can trim the stem too, but don’t cut off the whole thing. It’s an extension of the heart and definitely edible!
• Slice each artichoke in half and rub with a lemon wedge. There is a fuzzy center in the middle of each artichoke half known as the “choke” that is inedible. Use a spoon to remove the fuzzy choke and purple leaves. Rub with a little more lemon juice to prevent discoloration.

How to Grill Artichokes:

1. Boil the artichokes for about 15-20 minutes to soften them. The secret to the best grilled artichokes is to boil them in a large pot of water seasoned with Kosher salt, peppercorns, and whole garlic cloves. This infuses them with flavor, without overpowering the delicate flavor of the artichokes themselves. You don’t need to boil them all the way since they will finish cooking on the grill. You just want them to be tender enough to pierce with a knife. This part can even be done in advance and the artichokes can be refrigerated for a day or two until you are ready to grill them.
2. Pat the artichokes dry, then brush with olive oil and minced garlic and sprinkle with kosher salt and freshly ground black pepper. This flavors the artichokes as well as helps prevent them from sticking to the grill grates.
3. Place the artichokes with the flat side up on a hot grill and cook for 3-4 minutes, then flip and cook on the flat side for another 3-4 minutes until lightly charred. Remove from the grill and serve with your favorite dipping sauce.

How to Eat an Artichoke:

It’s so much fun to eat artichokes! I like to start by plucking off the outer leaves one at a time and placing the base of each petal or leaf in my mouth to strip the fleshy part off with my teeth. Sometimes I dip them in sauce first, although with grilled artichokes they are super flavorful all on their own. Discard the leaves and repeat with all the outer leaves of the artichoke.

When you get to the middle of the artichoke, you get the ultimate prize, which is the artichoke heart. This is pretty much everybody’s favorite part, which is the large fleshy morsel at the base of the artichoke. Scoop it out with a spoon and enjoy!

What to Serve with Grilled Artichokes:

• A good quality mayo
• Homemade aioli (so many flavor options to try and all of them are amazing with grilled artichokes!)
• Melted butter mixed with a little lemon zest, lemon juice, and minced garlic

More Grilled Summer Side Dish Recipes:

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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