I made this recipe first on the stovetop, and it was great, but on the grill it takes on that other element you get only with outdoor fire cooking. My husband said it was one of the best chicken dishes I have ever made, and I make a lot of chicken.

The chicken shared a citrusy, tangy marinade with a few handfuls of baby artichokes. Baby artichokes might seem to require a lot of effort, but they really don’t and they are so delicious.

Their pointy tops and the bottom need to be trimmed, and you should remove the tougher outer leaves. But because they don’t have a choke, at this point you can leave them whole or cut them in half and get them into the pan or, in this case, into a marinade and then onto the grill.

Can’t find baby artichokes at the store? Use asparagus instead. I also made some steamed green beans on the side, tossed with a mustardy vinaigrette, to give the serving platter more texture and color.

You can keep the artichokes and chicken separate during the marinating and cooking (just divide the marinade in half) if you are looking to please vegetarians at your gathering.

This recipe can easily be multiplied.

• 1-1/2 pounds boneless, skinless chicken thighs
• 8 to 10 baby artichokes
• >> Marinade:
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/4 cup minced shallots
• 1/4 cup capers, rinsed and drained
• 1 tablespoon Sriracha sauce, or to taste
• Kosher or coarse salt and freshly ground black pepper, to taste

Cut each chicken thigh into 2 or 3 pieces, about 2 by 3 inches each, and trim excess fat.

In a large container or zip-top bag, combine marinade ingredients.

Trim bottoms and pointy tops off the artichoke hearts, and remove any tough outer leaves. Cut each artichoke in half lengthwise. As you prepare each artichoke, make sure it goes right into the marinade to prevent browning and that the cut side in particular is submerged. Add chicken to marinade, making sure all the pieces are coated. Marinate 6 to 12 hours.

Heat grill to medium high. Grill chicken and artichokes about 5 minutes on each side, until nicely browned and cooked through.

Serve hot or at room temperature. Serves 4.

Approximate nutritional analysis, per serving: 501 calories, 26 g fat, 4 g saturated fat, 160 mg cholesterol, 702 mg sodium, 31 g carbohydrate, 14 g fiber, 4 g sugar, 42 g protein