COOKING ON DEADLINE: Grilled chicken and baby artichokes

1 1/2 pounds boneless, skinless chicken thighs

Kosher or coarse salt and freshly ground black pepper to taste

Cut each chicken thigh into two or three pieces, about 2-by-3 inches each, and trim off any excess fat.

In a large container or zipper top bag, combine the lemon juice, olive oil, shallots, capers, Sriracha, salt and pepper.

Trim the bottoms and pointy tops off the artichoke hearts, and remove any tough outer leaves.

Grill the chicken and the artichokes for about 5 minutes on each side, until nicely browned and cooked through.

Serve the chicken and artichokes hot or at room temperature.

Nutrition information per serving: 501 calories; 227 calories from fat; 26 g fat (4 g saturated; 0 g trans fats); 160 mg cholesterol; 702 mg sodium; 31 g carbohydrate; 14 g fiber; 4 g sugar; 42 g protein.