Yogurt Dill Chicken Skewers with Grilled Carrots and Wild Rice

I lb chicken thighs

1/2 cup greek yogurt

1/4 cup chopped, fresh dill

Juice from 1/2 a lemon

2 tbsp extra virgin olive oil

1 tbsp hot honey

1 tsp salt

1/2 tsp pepper

1 red bell pepper

1/2 red onion

8 oz whole Baby Bella mushrooms

2 tbsp extra virgin olive oil

1 tbsp coarse salt

1/2 tbsp cracked pepper

8-10 wooden skewers

1 bunch of carrots

2 tbsp extra virgin olive oil

1 tbsp hot honey

1+ tbsp coarse salt, to taste

1 cup wild rice

2 cups chicken bone broth

1 tbsp unsalted butter

1 tsp salt (I used Maldon)

For best flavor, marinate your chicken 2-3 hours before cooking. Take chicken out of the refrigerator 30 minutes before cooking. Soak wooden skewers in water for 20 minutes before cooking.

Combine the greek yogurt, dill, lemon juice, olive oil, hot honey, salt, and pepper in a medium bowl. Cut chicken thighs into 1”-1.5” pieces and add to marinade, stir to combine. Cover and let marinate in fridge until ready to cook.

Preheat the grill to 375-400 degrees. Prepare the rice by combing rice and bone broth and bringing to a boil. Reduce to a simmer, cover and cook for 45 minutes (unless otherwise noted on package instructions). Slice bell pepper and red onion into 1” pieces. In a medium bowl, combine the bell pepper, red onion, mushrooms, olive oil, salt, and pepper. Thread vegetables and marinated chicken onto skewers. Then, prepare the carrots. Scrub carrots to clean and toss in olive oil, hot honey, and salt. Place chicken skewers and carrots onto hot grill for 15 minutes. Rotate skewers and carrots and cook another 10 minutes. When rice is finished, stir in butter and salt.